Smoked mackerel mousse

Mackerel is a fish high in fat, which means it is great for smoking. Mix it up with creme fraiche and mayo, and you get a lovely mousse.

Mackerel is a great fish to smoke. Just like salmon it has high fat content, which is good when smoking fish. Here we’re making a mackerel mousse, smoked with beech wood, to serve with a fresh salad.

Serves: 4

Ingredients

ImperialMetric

2 mackerels, roughly 18 oz. each
3.5 oz creme fraiche
4 tbsp mayonnaise
3 tbsp freshly squeezed lemon juice
salt
black pepper

2 mackerels, roughly 500 g each
1 dl creme fraiche
4 tbsp mayonnaise
3 tbsp freshly squeezed lemon juice
salt
black pepper

Instructions

Get your grill started, configure it for indirect grilling. Run it at 300° F. This is slightly higher than when smoking meat, but in this case we don’t need to tenderize the fish meat. Add 2-3 chunks of beech wood on the fire, place the fish on the grate, and close the lid. Make sure you have a temperature probe in the largest fish. Place it in the thickest part of the meat, close to the spine. That way you’ll get a good reading.

Smoked mackerel on the grill grate, almost done.

Smoked mackerel on the grill grate, almost done.

Smoking the fish shouldn’t take longer than an hour. The mackerel is done when the internal temperature reads 140° F. Bring it inside, and let it cool of for 10-15 minutes.

The next step is to remove all meat from the fish. This is easiest done using your fingers. Start by pulling off the skin and start picking. This way you make sure all bones get removed also.

Mix the mackerel with the creme fraiche, mayo and lemon juice. Add salt and pepper to taste. Serve it with a fresh salad.

Posted by Henrik

Passionate food lover and a big fan of traditional barbecue.

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