The Extradition Trap
Based on:
TypeStarter
Serves4 people
DateOctober 2, 2026
Mackerel and pickle shaped into a trap, with sharp flavors making the hunt tangible.
A starter with sharply marinated mackerel, laid diagonally like a trap. The tangy fish and sour onions evoke the hunt for Bolle Jos. The plating shows a clear trap: fish fillets as jaws, pickle as hinge, red onion as alarm.
Ingredients
- 2 fresh mackerel fillets (about 300 g total)
- 2 tbsp rice vinegar
- 1 tbsp lemon juice
- 1 tsp sugar
- 1 red onion
- 2 large pickles
- 2 tbsp capers
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 slices sturdy sourdough bread
Method
- Cut the mackerel fillets each into two long, wide strips.
- Mix rice vinegar, lemon juice, sugar, salt and pepper for a marinade.
- Marinate the mackerel for 20 minutes.
- Slice the red onion into thin rings and briefly marinate in extra lemon juice.
- Slice the pickles lengthwise in half.
- Lightly toast the bread and cut each slice diagonally in half.
- On each plate, place two bread halves opposite each other as a base.
- Lay the mackerel strips diagonally over the bread to form an open trap.
- Place the pickle halves as the hinge between the mackerel strips.
- Scatter onion rings and capers as alarm and detail on the trap.
- Drizzle olive oil over everything.
Serving notes
- Serve immediately to keep the tension in the dish.
- Let guests close the 'trap' themselves by placing mackerel on bread.