Mackerel Roulade in Cling Film

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Welcome to a recipe that transforms humble mackerel into a true work of art! This Mackerel Roulade is a classic example of a 'zakuska,' a type of savory appetizer popular in Eastern European cuisine, often served at celebrations. It's a visually stunning dish with beautiful, colorful layers that are revealed with each slice. The combination of rich mackerel, creamy eggs, and fresh herbs creates a delicate yet satisfying flavor profile. While it looks intricate, the process is surprisingly straightforward, relying on cling film to create the perfect shape and gelatin to ensure it holds together beautifully. It's a fantastic make-ahead dish that is sure to impress your guests.

A plate of sliced mackerel roulade, showing the colorful layers of fish, egg, and herbs.

Mackerel Roulade in Cling Film

Cooking: 45 minutes
Quantity: 7 Servings
Per serving
Calories: 98.6 kcal
Proteins: 13.3 g
Fats: 4.3 g
Carbohydrates: 1.3 g

Ingredients for Mackerel Roulade in Cling Film

  • 700 g frozen mackerel (2 medium-sized fish)
  • 2 tbsp dried carrot
  • 2 hard-boiled chicken eggs
  • 35 g green onions (scallions)
  • 2 tsp fish seasoning
  • 25 g gelatin powder
  • bunch of dill, salt, cling film

How to Make Mackerel Roulade in Cling Film

Take a roll of cling film 30 centimeters wide and unroll a 40-50 centimeter long strip onto a cutting board. The film can burst during cooking, causing the juices to leak out, so we’ll fold 3-4 layers of film to create a sturdy package.

On the top layer, arrange the sprigs of fresh dill.

Fresh dill sprigs laid out on a multi-layered sheet of cling film on a cutting board.

Layer the cling film in 3-4 layers, placing dill on the final layer

Thaw the fish, and cut off the tail, head, and fins. Make an incision along the backbone, open up the fish, remove the innards, and take out the backbone. Use tweezers to pull out any remaining bones, then rinse the fillets under cold water.

Place the two fillets on the cling film to form a rectangle.

Two mackerel fillets arranged skin-side down on cling film to form a rectangular base.

Place the mackerel fillets on the cling film

Sprinkle the fish with salt and fish seasoning, then evenly scatter two teaspoons of gelatin over the fillets. There’s no need to pre-soak the gelatin; just sprinkle it on dry.

Mackerel fillets being sprinkled with salt, spices, and dry gelatin powder.

Sprinkle the fish with salt, fish seasoning, and gelatin

Next, sprinkle the fish with dried carrot; this type of carrot is perfect for making roulades.

Cut the hard-boiled eggs in half and separate the whites from the yolks. Grate the egg whites on a fine grater and spread them in an even layer over the fish.

Then, add a thin layer of finely chopped green onions.

Dried carrot flakes being sprinkled over the seasoned mackerel fillets.

Sprinkle the fish with dried carrot

A layer of finely grated hard-boiled egg white spread evenly over the mackerel.

Grate the egg white on a fine grater and spread it over the fish

Finely chopped green onions sprinkled over the layer of grated egg white.

Make a thin layer of finely chopped green onions


Also, grate the chicken yolks on a fine grater. Arrange the grated yolk in a strip down the middle of the fish rectangle. Then, sprinkle with more gelatin granules and a little more salt.

A line of grated egg yolk placed in the center of the mackerel filling, ready for rolling.

Place the grated yolk in a strip down the middle of the fish rectangle and sprinkle with gelatin again

Lift the edge of the cling film and roll it into a tight bundle. Wrap the bundle in several more layers of film. Tie the ends with kitchen twine or thread.

The mackerel roulade being rolled tightly in multiple layers of cling film.

Roll it into a tight bundle using several layers of film

Place the mackerel roulade in cling film at the bottom of a large pot. Pour in enough cold water so that the bundle floats freely. Cover the pot tightly and place it on the stove.

Bring the water to a boil over medium heat, then reduce the heat so the water is just simmering gently. Cook for 25-35 minutes, depending on the size and thickness of the mackerel.

Carefully, trying not to damage the wrapping, remove the cooked roulade and place it on a flat plate. Once it has cooled slightly, refrigerate it for 8-12 hours.

The cooked mackerel roulade, still wrapped in cling film, resting on a plate before chilling.

Boil the roulade bundle for 25-30 minutes and then refrigerate for 10-12 hours

Cut open the wrapping and slice the mackerel roulade, prepared in cling film, into portions with a sharp knife. Serve the mackerel roulade cold.

The finished mackerel roulade being sliced, revealing the beautiful layered interior.

Cut the wrapping and slice the mackerel roulade into portions

And there you have it—a spectacular Mackerel Roulade ready to grace your table! This dish is best served chilled, sliced about a centimeter thick. It pairs wonderfully with dark rye bread, a dollop of horseradish cream, or a simple green salad. Don't be afraid to experiment with the filling; a layer of finely chopped bell peppers or pickles can add a lovely crunch and tang. We hope you enjoy making and sharing this elegant appetizer. It’s a rewarding recipe that proves simple ingredients can create something truly special.