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Marinated smoked trout with green salad and sour cream-and-chive dressing

Asparagus recipes

Marinated smoked trout with green salad and sour cream-and-chive dressing

Trout blinis

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Creamy lemon-pepper mussels

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Smoked mackerel with smoked brinjals and spring onions

Brinjal recipes

Smoked mackerel with smoked brinjals and spring onions

30 minutes

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Smoked mackerel with smoked brinjals and spring onions

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

4 fillets mackerel, patted dry
100 g spring onions
2 brinjals
1 T olive oil
1 t Maldon salt
1 lemon, for serving

Method

Soak smoking chips in water for 5 minutes, then drain. Scatter over hot coals in a Weber and allow to start smoking.
Place the mackerel on a smoker rack and smoke for 20 minutes with the lid on.
Rub the spring onions and brinjals with a little olive oil and smoke until soft.
Squeeze a little lemon juice over the fish and season to taste. Serve with the spring onions and brinjals.

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