Cut the mackerel into fillets or take ready-made.
Season the fillet with salt and pepper.
Sprinkle with finely chopped garlic.
Put the fish in an overlap and roll tightly.
Wrap the roll in parchment and in the freezer for a day.
We take out and send to the refrigerator to thaw a little – I cut immediately from the freezer with thin circles, and, with the edges not very smooth rings turned out, and then went so smooth, it is not very tight at first rolled the roll.
Served as part of an assortment-pickled gherkins, salted mushrooms, onions and lightly salted mackerel.