Ingredients

Method

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

Method

Ingredients

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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