Both salmon and mackerel are sweet, oily fish, so it's an easy swap to make. Whole mackerel comes cheap at most fish markets, and they're (fairly) easy to fillet following the hilariously detailed instructions in the River Cottage Fish Book. It's a unique alternative to gravlax that you can make with just a 48-hour cure.
'curing' on Serious Eats
Gravlax is a traditional Swedish salmon preparation, where salmon is cured in salt, sugar and dill for up to a week. This recipe combines jasmine and green tea instead of the more traditional dill, making for a slightly smoky flavor. It takes a traditional Swedish appetizer and turns it into a simple brunch.
I love a good tuna sandwich, and I make them at home all of the time. I always buy the fanciest imported Italian tuna packed in olive oil, usually the one that comes in the best looking can. Some mayo,...