WHOLE HOT SMOKED MACKEREL
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
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 hotsmoked.co.uk.
Cooking tools:
- Smoker
- Paring knife
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 6 whole fresh mackerel
- 100g coarse sea salt
- 3 cooked beetroot
- 20g horseradish sauce
- fresh chives
- Wood Chips
- hickory
- oak
- wood chips for a punchy smoke flavour
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