If you're looking for a tasty and healthy fish recipe, look no further than hot smoked mackerel. Mackerel is a rich source of omega-3 fatty acids, which are known to be beneficial for heart health and can help prevent cardiovascular disease. In this article, we will explore different hot smoked mackerel recipes that you can easily make at home.
How to Prepare Hot Smoked Mackerel
Before we dive into the delicious recipes, let's take a look at how to prepare hot smoked mackerel. The process can be split into four stages: brining, drying, cold smoking, and hot smoking.
Brining
Start by making a 70% brine solution using water and cooking salt. Ensure that the fish is completely immersed in the brine solution and let it sit for two hours.
Drying
Rinse the fish in fresh water after brining and hang it to dry overnight in a cool, dry place. This will help remove excess moisture and enhance the smoking process.
Cold Smoking
Cold smoking is the first step in the smoking process. Smoke the mackerel at a temperature of around 100°F for four hours. This will infuse the fish with a delicious smoky flavor.
Hot Smoking
After cold smoking, it's time for the hot smoking stage. Smoke the mackerel at a temperature of 200°F or 90°C for two to three hours. This will fully cook the fish and give it a golden color.
Once your hot smoked mackerel is ready, you can enjoy it in various ways. Here are two simple and delicious recipes to try:
Smoked Mackerel Salad
This smoked mackerel salad is a refreshing and healthy option that showcases the flavors of the fish. Here's how to make it:
- 4 smoked mackerel fillets
- 1 large bag of salad leaves
- 1 small bag of baby spinach
- 8 boiled new potatoes, sliced
- 8 cherry tomatoes
- For the Balsamic Vinegar Dressing:
- 1 tablespoon balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Start by making the balsamic vinaigrette dressing. Mix the balsamic vinegar, extra virgin olive oil, honey, and Dijon mustard together.
In a salad bowl, combine the salad leaves and sliced new potatoes. Drizzle some of the dressing over the salad and toss to coat. Divide the salad into four individual bowls.
Flake the smoked mackerel fillets and place them on top of the salad. Drizzle more of the dressing over the salad for added flavor and shine. Serve and enjoy!
Smoked Mackerel Dip
This smoked mackerel dip is a versatile option that can be served as an appetizer or a spread. Here's how to make it:
- 1 smoked mackerel (2 fillets)
- 250ml or 1 cup of soured cream
- 1 teaspoon horseradish
- 4 cornichons (gherkins), chopped
- 6 Scallions (spring onions), thinly sliced
In a serving bowl, combine the soured cream, horseradish, chopped cornichons, and thinly sliced spring onions.
Remove the skin from the smoked mackerel fillets and flake them into the mixture. Gently fold the mackerel flakes into the dip using a spoon.
Refrigerate the dip for at least one hour to allow the flavors to meld. Serve with freshly cut celery or carrots for dipping, or spread it on your favorite crackers or toast.
Hot smoked mackerel is a delicious and healthy option for seafood lovers. By following the simple steps of brining, drying, cold smoking, and hot smoking, you can create your own flavorful and tender hot smoked mackerel at home. Try these recipes for a smoked mackerel salad or a smoked mackerel dip for a delightful and nutritious meal. Enjoy!
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