1. Buy the freshest fish you can – or better still catch your own!
2. Gut the fish but leave the head on. Score the skin and sprinkle with coarse sea salt and rub into the skin.
3. Use a robust wood smoke flavour such as hickory or oak – the strong flavour of mackerel can take a heavier smoke.
4. Cook gently for around 30 to 45 minutes and leave to settle for a further 5 minutes
5. Serve with horseradish, sliced beetroot and chives.
Hot Smoke any whole fish using this method. You can vary the smoke flavour according to whether the fish is oily or white and get creative with rubs and spices.
A great way to deal with a glut of mackerel is to make smoked mackerel pate with any leftovers. Flake the mackerel off the skin. Mix a tablespoon of horseradish sauce with 100g creme fraiche, add chopped chives and freshly ground black pepper, then mix with the flaked mackere. Serve with crusty bread.
- 6 whole fresh mackerel
- 100g coarse sea salt
- 3 cooked beetroot
- 20g horseradish sauce
- fresh chives
- hickory or oak wood chips for a punchy smoke flavour