Rhubarb and Norwegian mackerel are ingredients that fits good together. Served on a bread with cream cheese and salad makes this recipe easy to make and very tasty.
Cut mackerel into servings.
Mix salt, sugar, pepper and chopped dill and fold over the mackerel, and leave it in the refrigerator for 24 hours.
Scrape the spice off the mackerel and grill for approx. 1 minutes of each sides.
Cut rhubarb into approx. 5 cm long pieces and slice ginger into thin slices.
Boil ginger, sugar, cinnamon stick, vanilla pod, star aniseed and pepper.
Add rhubarb and let it simmer until tender, and let it cool down.
Cooked rhubarb is durable in the refrigerator for 3-4 days.
Serve cured and grilled mackerel and rhubarb on bread with cream cheese and salad.