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Grilled Lightly Cured Norwegian Mackerel

Rhubarb and Norwegian mackerel are ingredients that fits good together. Served on a bread with cream cheese and salad makes this recipe easy to make and very tasty.

Cooking timeOver 60 min
Difficulty levelMedium



  • Cut mackerel into servings.

  • Mix salt, sugar, pepper and chopped dill and fold over the mackerel, and leave it in the refrigerator for 24 hours.

  • Scrape the spice off the mackerel and grill for approx. 1 minutes of each sides.

Cooked rhubarb

  • Cut rhubarb into approx. 5 cm long pieces and slice ginger into thin slices. 

  • Boil ginger, sugar, cinnamon stick, vanilla pod, star aniseed and pepper.

  • Add rhubarb and let it simmer until tender, and let it cool down.  

  • Cooked rhubarb is durable in the refrigerator for 3-4 days. 

Serve cured and grilled mackerel and rhubarb on bread with cream cheese and salad.