Wet brined smoked mackerel fillet
Make your own piece of smoked mackerel fillet? It's probably easier than you'd think! In this very simple recipe I'll explain how you can make the tastiest smoked mackerel on your BBQ!
Servings 6 people
Equipment
- BBQ with lid
- Smokewood or pellets
- brining jar
Ingredients
- 400 gr mackerel fillet
For the brine
- 750 ml water
- 40 gr salt
- 1 handful of chopped dill
- 1 handful of minced mint
Instructions
Brine
- Finely chop the herbs and mix together with the water and salt to a large bowl. Bring to a boil until the salt has dissolved.
- Leave to cool and add the mackerel fillet. Make sure the fillets are completely covered under the brine.
- Allow the mackerel fillet to brine for an hour and a half, remove from the brine and pat dry.
Smoke time
- While the fillets are drying you start up the BBQ for an indirect session at low temperature (75°C-100°C max). I use the traeger pellet grill with the texas beef blend. If you use a different type of bbq, add some chunks of smokewood between the coals.
- Smoke the mackerel fillet with the skin side down for 1 to 1.5 hours. You will see that they start to get a nice golden/purple color and become firmer in texture. When the first proteins start to coagulate (small drops of white form on the fish) they are ready and you remove them from the BBQ.