After trying things out for a long time, I managed to compile Grandma Anita`s recipe for her Häckerli, as she called it.
Slice the mackerel, remove all bones and skin, and place the fish fillets in a bowl. As a precaution, I mash the fish fillets between my fingers again before they go into the bowl. You can still discover many a bone there. Peel the onion and dice very finely, as well as the pickles and add to the fish. Add the mustard and the cucumber water and mix everything well with a fork. I am always careful with the cucumber water. Depending on the amount of fish, the amount of liquid added can vary. Overall, the mass should not be too dry, but juicy.
Cover the bowl and place it in the refrigerator.
I think the Häckerli tastes even better a day later. Fits best on bread or rolls with butter underneath.
Ingredients
Print Recipe
Pin Recipe