Sous Vide Smoked Mackerel | Recipe by sousvidetools.com
Mackerel, being an oily fish, benefits from being smoked. But when it's charred too, the elevated flavour and texture create a dish to die for.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sousvidetools.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Smoker
- Pot
Ingredients
- 2 Mackerel Fillets
- 1 Sous Vide Beetroot Portion
- 50g Fresh Horseradish, grated
- 100g Horseradish relish
- 200g Good Quality Soft Cheese
- 100g Cream, semi whipped
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