Kitchen appliances and utensils: a large deep bowl, knife, chopping board, twine (wide thread), sawdust or slivers of alder, smokehouse.
Ingredients
| Product | amount |
| Fresh mackerel (with heads) | 10 pieces. |
| Salt | 1 kg |
| Ground black pepper | taste |
Step cooking
- Thoroughly wash ten fresh unbroken mackerels. We are not in a hurry to clean the fish from the insides and cut off its head so that during the salting, the fat content does not go away.
- We put it in a large deep bowl and sprinkle each fish on both sides with sodium chloride, it will take 1 kg. Leave to salt for at least 12 hours.
- After the time has passed, we wash all the mackerel under running water from salt, cut off the heads, clean the inside and wash it from the inside.
- If desired, lightly sprinkle the fish with black pepper and spread on a dry towel so that the glass has excess water. Wrap each mackerel with twine. This is done so that when smoked, it does not burst.
- In a clean smokehouse, put alder sawdust at the bottom, then install the grease collector. We put all the fish on the grill, put in the smokehouse and cover with a lid. We kindle a fire in a barbecue or pan and put a smokehouse with fish.
- Ten minutes later, open the lid and let out half the smoke.
- Cover again and save another ten minutes. Then we take the fish out of the smokehouse, leave it to cool slightly and serve it on the table.
Decoration methods and serving options
- Hot smoked fish can be served as a snack or as a main dish. But one of the main points is a beautiful presentation.
- You can serve smoked mackerel both in fish platter and separately on a beautiful dish, with the addition of olives, lemon and fresh herbs.
- Cut the fish into slices and shift into slices of lemon. It will turn out very beautifully, and the lemon favorably emphasizes the taste with its acidity.
- If you want to put smoked fish in slices on a festive dish, then the slicing should be done very carefully, cutting into pieces of equal thickness with a sharp knife, so that the cut is clear.
- Take cream cheese and mix it with dill. Next, at the round roll, core and place the cheese there. Cut the mackerel, take out the bones, cut into slices and lay on the cheese. Next is a layer of lemon slices and olives. Garnish with greens and serve.
Video recipe
Watch the video below and find out how easy it is to make hot smoked fish at home. This dish will appeal to every member of your family.
What could be better than a tasty, fragrant smoked fish? Of course, only smoked mackerel, which is cooked at home with their own hands. In this article, you learned how to cook such a dish quickly and without difficulty. Would you like to repeat this recipe? What would you add to it? Or maybe you have any questions, or want to share your experience? Then hurry to write about it in the comments for further discussion!
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