Smoked mackerel on the grill
4 servings
40 minutes
Smoked mackerel on the grill is a dish with a rich history rooted in Russian culinary traditions. Mackerel, known for its rich flavor and firm texture, acquires an amazing depth of aroma when smoked. Thanks to the combination of chips, spices, and the method of cooking over coals, the fish absorbs smoky notes, making it incredibly appetizing. A light saltiness, tender meat, and subtle citrus accents of lemon make this dish perfect for serving hot or cold. It can be served as a main dish at a picnic, at a festive table or simply enjoyed in a cozy home atmosphere. Smoked mackerel is not just a treat but a true gastronomic ritual that combines the warmth of live fire, the aroma of wood smoke, and the art of cooking.
1
Prepare all the ingredients. Light the coals.
2
If the mackerel is uncleaned, gut it and rinse it under running water.
- Mackerel: 4 pieces
3
Rub the fish with salt and leave for 1 hour. Rinse the mackerel under running water and pat dry with paper towels.
- Sea salt: 50 g
- Mackerel: 4 pieces
4
Tear off a sheet of foil and fold it in half.
5
Soak about 100 g of chips or spray with water. Place it on foil.
6
Place a second layer of double foil on the chip and grease it with vegetable oil.
- Vegetable oil: 1 tablespoon
7
Lay out the mackerel. Make holes in the foil around the fish.
- Mackerel: 4 pieces
8
Place another sheet of foil on top and tightly wrap the edges to prevent smoke from escaping. Leave air above the fish to allow space for smoke.
9
Place the fish envelope directly on the coals for 2 minutes first (this is to start the wood chips smoldering), then move it to the grill. Smoke for 15 minutes.
10
Make a hole in the foil on top. If the mackerel is ready, the fibers will easily separate when pressed. If not ready, leave it to cook for another 5-7 minutes.
11
Serve smoked mackerel with a slice of lemon either hot or cold.
- Lemon: 1 piece
