Mr Smith gets in to the kitchen to cook up some Home Smoked Mackerel
One of the simplest but most delicious experiments of recent times…Now, I have to confess that there was a time I loved the smoked mackerel you can get from the supermarkets. Well, that time has now gone. This is my second attempt at home smoking mackerel and I do not think I will ever go back to shop bought.
The process is so easy, a few wood chips (apple), a home smoker (I have a Cameron’s stove top, not endorsing, just stating the fact), a mackerel fillet that you can cure a little bit before hand in a bit of slat and sugar, or just go naked with it, turn on the heat, wait 10-12 minutes and bingo! My first attempt I did outside on a portable gas ring, but today was inside and you can get away without it smelling to smokey in the house. One word of advice, take the lid off the smoker outside.
The end result is a piece of mackerel with a nice light subtle smokiness, I will go for something a bit more powerful next time, but the fish comes out so soft, flakey and most important, juicy!
The flavour is of the fish with a hint of natural smoke. I know that the overall dish leaves a lot to be desired for presentation (it was a quick lunch for the Mr Smith at home), but the mackerel, with a bit of horseradish on the caraway rye bread for lunch was delicious