Salt and Sugar–Cured Norwegian Mackerel with Farm-Picked Herbs

This cured Norwegian Mackerel recipe is a rustic and simple dish, yet offers complex flavors with fresh herbs.  

Author: Andreas Viestad

Difficulty Easy
Give your rating 1 5 5


Number of servings


  • Roll Norwegian Mackerel in a combination of sugar and regular salt. Cover with plastic wrap and place in the refrigerator overnight.
  • Using a mortar and pestle or a food mill, coarsely grind sea salt, star anise, red peppercorns and coriander seeds.
  • Chop dill, tarragon and parsley.
  • Remove excess sugar/salt mixture from the fish and sprinkle sea salt seasoning over.
  • Garnish with the fresh herbs and an olive oil drizzle on top.