Markrelen-Häckerli After Grandma Anita
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 mackerel (s), smoked
- 3 tablespoon mustard, medium hot
- 5 pickled cucumber (s)
- 1 onion (s)
- 150 ml cucumber liquid
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Disassemble the fish, pull the bones out of the fillets and place the fish in a bowl. The size of the fish pieces is irrelevant here. Finely dice the cucumber and onion and add to the fish. Mash everything with a fork and gradually add mustard and stock until the right taste and consistency are achieved. If necessary, season with salt and pepper.
- The Häckerli tastes best on a fresh slice of rye bread with butter. When properly occupied, the amount is enough for about four large slices of bread.
- This is how grandma always did it - this is how it tastes best.
- Tip: Those who are figure-conscious can use a smoked trout instead of the luscious mackerel.
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