Smoked mackerel with potato salad in honey vinaigrette
Preparation time: 30 min.
Cooking or baking time: 1 hour 20 minutes
Rest period: 12 hours
Total preparation time: 13 hours 50 minutes
Inspired by our Usedom holiday, we got a couple of our mackerels from the UK in Norway at home. We had already frozen them in Norge ready to cook and prepared without a head.
- Salt, water
- small firming jacket potatoes
- something lovage
- rapeseed oil
- Salt pepper
- small chopped onion
- Herbs to taste
- After thawing the fish are placed in brine for 12 hours, 30 to 50 g per liter of water, according to taste! Then thread each fish onto a stainless steel hook or pull through a string, hang it up and drain well. In between, heat the smokehouse to 80 degrees with logs, then hang the fish in it, add beech shavings to the embers and smoke for about 1 hour with a moderate draft until the fish have turned golden yellow. Remove from the smoke and best serve warm with the lukewarm potato salad.
- For the potato salad: roast boiled potatoes in a steamer (or pot), with a little lovage for 20 minutes.
- Make the honey vinaigrette: mix the vinegar with a little honey or the finished vinegar and rape oil, salt, pepper, chopped onion and herbs to taste.
- Thinly slice the slightly cooled jacket potatoes, mix with the honey vinaigrette and serve lukewarm with the warm mackerels. ?