Pickled mackerel with buttermilk snow, cucumber and dill
This pickled mackerel recipe from Christoffer Hruskova may look very contemporary but in fact it features classic flavour combinations. The pickling technique used for the mackerel is very traditional to Scandanavian cuisine.
Christoffer Hruskova | has taken his unique brand of cuisine across the globe, working in some of the world’s finest kitchens in destinations as far flung as Sydney, Cuba, New York and Hong Kong. It was in London, however, that Hruskova opened his first restaurant in 2006 (Fig Bistro) and achieved his first Michelin star – at North Road in 2011.