Grandma Anita's Häckerli

Ingredients for 3 servings:

• 1 mackerel(s), smoked
• 2 tbsp mustard, medium hot
• 3 small gherkins or cornichons
• 4 tbsp cucumber juice
• 1 small onion(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mackerel spread or dip

After much trial and error, I’ve managed to compile Grandma Anita’s recipe for her “Häckerli,” as she called it. Cut up the mackerel, remove all the bones and skin, and place the fish fillets in a bowl. Just to be on the safe side, I crush the fish fillets between my fingers before adding them to the bowl. You’ll discover quite a few bones that way. Peel the onion and dice very finely, as well as the gherkins, and add them to the fish. Add the mustard and the pickle juice and mix everything well with a fork. I’m always careful with the pickle juice. Depending on the amount of fish, the amount of liquid added can vary. Overall, the mixture shouldn’t be too dry, but moist. Cover the bowl and refrigerate. I think the Häckerli tastes even better a day later. It’s best served on bread or a roll with butter underneath.