#SaturdaySessions: Smoked mackerel with fennel and horseradish
Recipes for the weekend
Brunch food for the seafood lover
Mackerel, an oil-rich fish, is perfect for smoking. Smoking mackerel might seem like a daunting task, but it isn't difficult to pull off and you won't require any specialty equipment beyond what you can find in the kitchen. Below, chef Rishi Naleendra of Cheek by Jowl shares an easy recipe for home-smoked mackerel topped with the punchy heat of horseradish.
Here's what you need
2 fillets of mackerel
For the curing mix:
10g Grated ginger
Zest of 1 Lime
For smoking of the mackerel:
100g Hickory chips
Double boiler for smoking
For the horseradish cream:
100g Crème fraîche
10g Freshly grated horseradish
Salt to taste
Pepper to taste
Juice of 1 Lemon
1 bulb fennel (shaved) and the fennel tops (picked)
How to make it
1. Cover the 2 fillets of mackerel with the curing mix for 30 minutes. Rinse and dry well.
2. Put the double boiler on high heat. In the bottom half of the double boiler, place the hickory chips and cook it over high heat until it starts smoking. Once it starts smoking, place the mackerel on top and take it off the heat. Leave the mackerel to smoke for 3 minutes. Then store the mackerel in the fridge until use.
3. Mix the crème fraîche and horseradish before seasoning with salt, pepper and lemon juice to taste.
4. Cut the mackerel fillets into half, length-wise and make sure you take off all the bones from the centre when doing so.
5. To plate the dish, place the horseradish cream on the plate and place the mackerel over the top.
6. Mix the shaved fennel and fennel tops together and dress it with lemon, olive oil, salt and pepper. Plate the vegetables over the top of the mackerel.