Recipe for: Mackerel in marinade with beets - photo 1
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Recipe for: Mackerel in marinade with beets

Pikantne Appetizers Regional Cuisine of Poland 50 min Medium 7 wyświetleń ~9.17 PLN * - (0)
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Description

A traditional Polish appetizer with smoked mackerel and sweet-sour beets in an aromatic marinade. The dish combines the intense flavor of the fish with the delicate sweetness of roasted or boiled beets, the crunchiness of onions, and the spicy touch of mustard and horseradish. Perfect as an appetizer for a family table, with rye bread, or as part of a festive cold buffet. It looks impressive served on a platter — the contrast of the burgundy slices of beet with the dark flesh of the mackerel and green dill is eye-catching. The marinade of apple cider vinegar and rapeseed oil briefly "infuses" the ingredients, leaving the fish juicy and aromatic; the dish also works well as part of sandwiches or salads.

Ingredients Used

Ingredients (14)

Servings:
4
  • Smoked mackerel 600 g
  • Beets (raw) 600 g
  • Onion 1 szt. (~150 g)
  • Apple cider vinegar 60 ml
  • Rapeseed oil 30 g
  • Sugar 15 g
  • Garlic 2 ząbki (~10 g)
  • Mustard 20 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 1 szt. (~1 g)
  • ✨ Opcjonalne
  • Dill 15 g
  • Grated horseradish 30 g
💰 Szacowany koszt dania: ~9.17 PLN (2.29 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beets

1

Wash the beets under running water with a vegetable brush. Cut off any leaves (leave a short stem so the beets don't crack during cooking). Place the beets in a pot, cover them completely with cold water, and add 1/3 teaspoon of salt (from the total). Bring to a boil over high heat, reduce the heat to medium, and cook covered for 30–40 minutes depending on their size (medium beets take about 30–35 minutes). Check with a fork – the beet is ready when the fork goes smoothly into the center.

Ingredients: Salt
Use a pot with a diameter suitable for the amount of beets, cover with a lid. Check the softness with a stick/knife. If you have roasted beets from before, you can skip boiling (it will significantly shorten the time).
2

After cooking, rinse the beets with cold water and set aside to cool for 10–15 minutes. When they are cool (the touch is not hot), peel the skin with gloves or a knife — the skin should come off easily. Slice the beets into thin slices about 3–4 mm thick (use a mandoline or a sharp knife). Arrange the slices in a single layer on a plate/tray for later layering with the fish.

Beets stain hands and cutting boards — use disposable gloves or wash immediately. Use a mandoline for even slices; if you don't have one, cut carefully with a sharp knife.

Marinade

3

In a small saucepan, combine apple cider vinegar (60 ml), rapeseed oil (30 g), sugar (15 g), salt (remaining salt), mustard (20 g), and crushed garlic (10 g). Add bay leaves (4 pieces = 2 g) and allspice (2 pieces = 1 g). Heat over low heat for 2–3 minutes just until the sugar and salt dissolve — do not bring to a boil. Set aside to let the marinade cool slightly (it should be lukewarm, not hot).

Ingredients: Apple cider vinegar, Rapeseed oil, Sugar, Salt, Mustard, Garlic, Bay leaf, Black pepper
Use a small saucepan (diameter 14–16 cm). Heat while stirring with a spoon for 2–3 minutes, until the sugar crystals disappear. If the marinade is too hot, cool it for 3–5 minutes before pouring it over the fish — hot marinade can change the texture of the smoked fish.

Onion

4

Peel the onion (150 g) and cut it in half through the middle. Slice it into thin half-rings (about 2–3 mm). To soften the sharpness, pour boiling water over the sliced pieces for 1–2 minutes, then drain and cool. This will make the onion translucent and mild.

Ingredients: Onion
Use a sharp knife or mandoline for thin slices. For quick softening, use a bowl of hot water and a strainer.

Fish

5

Prepare smoked mackerel (600 g). If you have whole fish: place them on a board, cut along the back, and gently pull the flesh away from the spine to obtain two halves; remove larger bones and the spine. Check for small bones with your fingers and remove them with tweezers. If you have fillets, similarly check and remove any bones. Leave the skin on—it holds its shape and looks nice when serving.

Ingredients: smoked mackerel
Use a filleting board and a sharp fish knife. A kitchen tweezers is best for removing bones. Work gently to avoid tearing the flesh — smoked mackerel is delicate.

Assembly and marinating

6

In a flat, non-reactive dish (glass or ceramic platter), layer slices of beetroot, followed by a thin layer of onion. On top, place the mackerel fillets skin side down or pieces of meat. Pour the prepared, slightly cooled marinade over everything, ensuring the marinade reaches the level of the fillet. Make sure the bay leaves and allspice are evenly distributed among the slices. Cover with foil and refrigerate for at least 30 minutes (if possible — 2–3 hours of marinating will enhance the flavor).

Ingredients: Onion, smoked mackerel, Apple cider vinegar, Rapeseed oil, Sugar, Salt, Mustard, Bay leaf, Black pepper, Garlic
Use a glass or ceramic container — metal can react with vinegar and alter the taste. Marinate in the fridge; if time is limited, 30 minutes is enough for the flavors to meld.

Assembly and serving

7

After marinating, take the dish out of the fridge. Transfer the fillets and beets to a platter or plate, arranging them decoratively — alternating a slice of beet and a piece of mackerel. Sprinkle with finely chopped dill (15 g) for freshness. For those who want, serve grated horseradish (30 g) on the side as a spicy addition. Serve with dark rye bread or whole grain crackers.

Ingredients: smoked mackerel, dill, Grated horseradish
Use a flat platter for better presentation. Additionally, you can add small parsley leaves or a bit of freshly ground pepper on top.

Storage

8

Store unused portions in an airtight container in the refrigerator for up to 48 hours. The marinade extends freshness, but over time the flavor of the fish will become more intense. Before serving again, take it out of the refrigerator for 15–20 minutes to allow the flavors to warm up a bit.

Do not freeze this dish — the texture of the smoked fish and beets will be worse after thawing. Store at a temperature of 2–6°C.

Fun Fact

💡

In Poland, marinated fish with beets is a common element of cold buffets and holiday tables, where it combines local vegetables with traditional methods of preserving fish (smoking and marinating). Beets add color and natural sweetness, balancing the richness of mackerel.

Best for

świąteczne przyjęcie zimny bufet rodzinny obiad jako przystawka majówka

Tips

🍽️ Serving

Serve chilled or at room temperature (taken out 15–20 minutes before serving). It tastes great with rye bread, butter, or with the addition of heavy cream/sour cream to balance the acidity. For a more rustic effect, arrange it on a wooden board.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. Do not freeze. If there is leftover marinade, it can be reused for potato salad (after heating to boiling and cooling down).

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