Recipe by Chef Jeroen van Oijen
Created for Dilmah Chefs & the Teamaker at the Craighead Estate in Nawalapitiya, Sri Lanka in May 2014

Serves: 10


2 fresh mackerels
2 limes
Dilmah Imboolpittia Estate Silver Tips from the Teamaker’s Private Reserve by Dilmah
2 fresh chilli peppers
1 red onion
4 avocados
1 bunch cilantro/coriander
1 bunch fresh mint
1 bunch flat parsley
1 bunch basil
Sea salt and black pepper


Make an infusion of water and Dilmah Silver Tips and cool it.
Mix 2 tablespoons of this tea with the juice and lime zest.
Chop the chilli peppers, the red onions and a bit of cilantro.
Season the mackerel with sea salt and pepper and sprinkle with the chopped chilli, onion and cilantro.
Leave to marinate for 10 minutes and roll up to the shape of a Dutch ‘rolmops’. Fasten the ‘rolmops’ with a wooden skewer.
Make a salad of avocado and fresh herbs.