Cedar smoked mackerel
Smoking mackerel yourself doesn’t need to be complicated at all. In this easy recipe, we smoke the mackerel on a cedar plank for extra flavour. Cedar is highly suited for smoking fish (or anything else); it is a strong and light type of wood that contains natural oils that protect the wood. Don’t forget to first soak the wood in water for at least 1 hour before placing the cedar plank on the Big Green Egg.
For the mackerel
- 1 large, fresh mackerel
- sea salt
- lemon juice
- olive oil
- Soak the Wooden Grilling Plank in a bowl of water and heat the Big Green Egg with the Cast Iron Grid or the Stainless Steel Grid in place to 180 °C. In the meantime, fillet the mackerel and halve both fillets lengthways.
- Place the fillets skin down on the soaked Cedar Grilling Plank, sprinkle with pepper and salt and place the plank on the EGG’s grid. Close the lid and cook the mackerel for approximately 12 minutes.
- Remove the plank from the EGG and sprinkle the mackerel with some lemon juice and olive oil.
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