Danish Mackerel Gravlax

This recipe comes from a dear friend, food blogger, and trained chef, Cliodhna Prendergast.

Makes 2

You will need:
12 mackerel fillets
1 large tablespoon golden granulated sugar
1 large tablespoon of Maldon Salt
1 tablespoon of chopped fresh dill
1 teaspoon of ground black pepper

On a tray covered and overlapping with cling film lay out 6 of the fillets of mackerel.
Mix the rest of the ingredients in a bowl; it should have a sandy texture.
Sprinkle this mixture over each of the fillets.
Place the other 6 filets on top. Wrap up in the overlapping cling film.
Then place another tray on top and weigh down.
Place in the refrigerator for 12 hours.
Remove the tray and, while still wrapped in the film, flip the fish over.
Place the weighted tray on top again and refrigerate again for another 12 hours.
Serve with dill and mustard dressing.