1 large frozen mackerel
1.2 oz (30 g) salt, without jodine
2 large garlic clove (or 4 small clove)
2 large bay leaf, ground
Ground black or white pepper on your taste, at least 2 pinches per fillet
Take 2 mackerel fillets without skins.
Remove all bones.
Wash the fillets, and dry them out on paper towels.
Take a glass, or an enameled dish with a lid.
Sprinkle first fillet's skin side with ¼ part of a salt.
Put this fillet into the dish (skin down), and sprinkle with another ¼ of salt.
Sprinkle second fillet's meat side with ¼ part of salt.
Put this fillet into the dish (skin up) on top of the first fillet, and sprinkle with last ¼ of salt.
Cover the dish, and set in a room temperature for about 12-15 hours in a dark place.
Then, take out fillets, and wash them slightly, to remove the salt exceeds.
Dry out on paper towels.
Meanwhile, press a garlic, and stir with a pepper and a ground bay leaf.
Divide to 2 equal parts, and spread each fillet with a spice mixture on the meat's side.
Place fillets one to another one, meat to meat, and roll tightly in a piece of a plastic wrap.
Place in a freezer for 3-4 hours.
Then, remove the wrap, slice the fish across into equal-size pieces, and let to de-freeze slightly.
Serve as a cold appetizer, as a sandwich top, or as a main dish with a boiled potato.
Note: A ratio salt to fillet weight is 1:10. Change a quantity of the salt depending of fillets weight.