Mackerel escabeche
Escabeche hails from the Spanish cuisine and as a result it can be also found in South America and in The Philippines. It commonly [...]
Mackerel tartar
Mackerel tartar is nothing else but de-boned and skinned raw mackerel filet, sliced in small pieces. Although you can eat it raw as is, [...]
Cured mackerel in mustard sauce
Cured mackerel in mustard sauce hails back to a great Swedish tradition where people eat marinated herring in mustard sauce at festive occasions. As [...]
Sugar cured mackerel
Sugar cured mackerel is prepared in a somewhat similar way as gravad laks. This is the century old tradition in Scandinavia to bury a [...]
Duck prosciutto
Duck prosciutto is made from duck breast. The breast is cured, dried and smoked and then dried further. Serve very thinly sliced as an [...]
Warm smoked mackerel from the smoker
Warm smoked mackerel is best if you can self smoke it. Warm smoked mackerel while slightly cured, is delicately cooked with a wonderful smoky [...]
Warm smoked salmon from the smoker
Warm smoked salmon is best if you can self smoke it. But this requires a garden with your neighbors on a large enough distance [...]
Duck Rillettes
Duck rillettes have some commonalities with duck pate, although they are distinctly different. The main difference is that duck rillettes use pieces of slow [...]
Vitello tonnato
Vitello tonnato is an Italian dish, that contrasts the mild taste of veal with the specific taste of a tuna sauce. Most of the [...]
Veal ragout in puff pastry
Veal ragout in puff pastry can work as an old world appetizer, but also fits in as a modern lunch dish. We recommend to make [...]
