Smoked mackerel with mustard seeds and pepper

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 3

Ingredients

Servings: 1
  • 7-10 Tbsp Mackerel
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Mustard seeds
  • 7-10 Tbsp Peppercorns
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Gut the mackerel and rinse thoroughly under cold running water. Cut the mackerels from the belly side so that they can be pushed apart completely. Rub with salt and set aside wrapped in foil for 1 hour.

  2. 2

    Then rinse, dab dry well and leave to air dry for another 1 hour. Crush the mustard seeds and peppercorns in a mortar and sprinkle them on the inside of the mackerel. Press down well.

  3. 3

    Place horizontally with the skin side down on the smoking grid and smoke for about 20 minutes. Wrap in aluminium foil and let it cool down.

Categories & Tags

MiscellaneousexoticFish