Self smoked trout and mackerel
very easy
60 mins
60 mins
Ingredients
- 200 g Salt
- 4 Mackerel fillets with skin (à approx. 150 g)
- 2 ready-to-cook trout (à approx. 450 g)
- 2 TABLESPOONS coarse pepper
- 2 Branches of rosemary
- 2 TABLESPOONS Juniper berries
- 250 g Smoking flour (e.g. beech)
- 7-10 Tbsp heavy, cast-iron roaster with lid
- 1–2 Aluminium grill trays
- baking paper
Directions
- 1
For the brine, mix salt and 2 l water in a large bowl until the salt has dissolved. Rinse mackerel and trout thoroughly. Place in the brine. Put mackerel fillets in the brine for about 1 hour, trout for about 2 hours.
- 2
Turn the trout once. Remove the mackerel, dab dry very well and sprinkle pepper on the meat side.
- 3
Wash the rosemary and dab dry. Crush the juniper roughly. Cover the bottom of the roaster with half of the smoked flour. Spread rosemary and juniper on top. Heat the roaster on the stove at high heat until the smoking flour starts to smoke.
- 4
In the meantime fold in the aluminium grill tray and cover with baking paper. Place the mackerel fillets on the baking parchment with the pepper side up. Place the tray in the smoking roaster (set the extractor hood to the highest setting).
- 5
Close the roaster firmly with the lid. Smoke for 5-6 minutes on the stove. Remove from the stove (do not open!). Continue smoking the mackerel fillets for 5-6 minutes, then take them out with the grill tray.
- 6
Remove the trout from the brine. Dab well dry inside and outside. Sprinkle the rest of the smoked flour on the used flour in the roaster. Heat again strongly. Place the trout on the grill tray with new baking paper.
- 7
Put it in the smoking pot. Close the roaster firmly with the lid. Smoke for 8-10 minutes on the stove. Remove from the stove (do not open!) and continue smoking for 8-10 minutes.
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