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Cold-smoked Mackerel Fillets

Cold-smoked Mackerel Fillets is a traditional British recipe for a classic dish of dry cured and cold smoked mackerel. The full recipe is presented here and I hope you enjoy this classic British version of: Cold-smoked Mackerel Fillets.

prep time

20 minutes

cook time

10 hours

Total Time:

10 hours

Additional Time:

(+over-night curing)

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesBritish Recipes



Ingredients


8 mackerel fillets (with skin left on)
250g coarse sea salt
50g demerara sugar
coarsely-ground black pepper (optional)

Method:

Mix together the sugar and salt (and black pepper if using) then liberally sprinkle this mixture over the mackerel fillets on both sides. Sprinkle the salt mixture over the base of a non-reactive dish (glass, steel, ceramic or enamelled) then layer in the fish and sprinkle any left over salt and sugar mixture on top. Set aside to cure over night.

Wash off any excess dry cure then pat dry with paper towels. Hang in the refrigerator for at least 2 hours to dry.

Insert meat hooks, or use some string to hang the fillets in the refrigerator for a few hours to dry.

Get your cold smoker ready then hang the fish in the smoker and smoke for 10 hours. After this time, either cook or freeze until it's needed.

You might also like this site's page on making a home-made cold smoker.

To cook: Brush lightly with oil (e.g. a light olive oil), and grill (broil) for a couple of minutes on each side until cooked through, and juicily delicious!

Great served with a little creamed horseradish on the side, some dressed leaves and either some crusty bread, or new potatoes.