This is a serving method that has been used in the eastern part of Norway for time immemorial. One can of course cook the whole fish, but here it is chosen to use fillets. Slightly simpler considering that the super delicious sauce traditionally steals a lot of attention on the plate both from fish, cucumber salad and lemon.
4 tablespoons flour
1 tablespoon salt
1 teaspoon pepper
1/2 tsp salt
1 tablespoon sugar
1 tablespoon vinegar, 7%
1/4 teaspoon ground white pepper
Sour Cream Sauce:
1 tablespoon flour
3,5 dl [1 1/2 cup] light sour cream
2 tablespoons milk or cream
 Make the cucumber salad at least half an hour before serving. That way it will taste its best. Mix together water, vinegar, sugar, salt and pepper. Cut the cucumber in as thin slices as you can and place the slices in the vinegar brine.
 Cut out the mackerel fillets. Mix flour, salt and pepper and turn the mackerel fillets in the mixture.
 Fry the fillets for about 2 minutes on each side. Fry the skin side last. That will prevent the fillets from curling.
 Remove the fish. Sprinkle flour into the pan and add the sour cream. Whisk the sauce and dilute with a little milk or cream to desired consistency.
Serve with boiled potatoes.
Tip: If you dont know how to fillet the fish, we recommend that you ask the people the fish counter to do it for you.