Smorgas With Jersey Royals


Preparation time: 2 ½ hours

Cooking time: 30 minutes

Serves: 4 as a light lunch

For the pickled Mackerel:

4 mackerel fillets

Olive oil for frying

For the pickle:

100ml malt vinegar

200gm sugar

300ml water

1 medium size red onion (sliced)

4 pieces Allspice corns

4 cloves

2 bay leaves

1 medium sized carrot (thinly sliced)

1 medium leek (sliced, white part only)

For the salad:

4 Slices of Pumpernickel bread

4 slices of mature cheddar

1 tbsp sour cream

4 slices of red onion

20 smallJerseyroyals

4 springs of dill (more for cooking the potato)

Jersey Royal Recipes

Smorgas with Jersey royals and pickled mackerel


Method for preparing the pickled mackerel:

Pan fry the mackerel in olive oil, place on absorbent paper

Heat the pickle ingredients together till the sugar is dissolved. Allow the pickle mix to cool then pour it over the fish and leave it to marinade for 2 hours

Method for preparing the salad:

Cook the Jersey Royals in boiling salted water with a bunch of dill until cooked (about 20 minutes)

Allow to cool to room temperature then using the potato and remaining ingredients of the salad make an open sandwich (by layering ingredients) also known as 'Smorgas' and top with the pickled mackerel

Serve at any time of day and happy eating!