Boil 500 ml of water with salt, sugar, vinegar and spices.
Season the broth and let the mackerel fillets simmer for 15 minutes at low temperature. Cool in the broth. Mix mayo, sour paradeis pulp, whipped cream, sugar, salt and pepper to a creamy sauce, season with the juice of one lemon. Coarsely chop the eggs. Drain the mackerel fillets well. Then arrange them on a platter and pour the sauce over them. Garnish the plate with the chopped egg, shrimps and dill sticks. Serve the mackerel with toast.
Tip: Stock up on high-quality spices – it pays off!
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