Steamed mackerel on Swedish crispbread
Mackerel is a healthy and is usually sold steamed, the reason being that the red meat of the mackerel goes off fairly quickly. In this recipe, we steam the mackerel on the Big Green Egg using Wood Chips to add some extra flavour. We will serve the result on Swedish crispbread as a tasty lunch dish or starter.
For the mackerel
- 1 large, fresh mackerel
- 4 slices of knäckebröd (Swedish crispbread)
- 2 tbsp. mayonnaise
- 1 tsp. lemon juice
- coarse sea salt
- 4 sprigs of chives
- vegetable oil for greasing
- Soak a handful of Alder Wood Chips in a bowl of water and light the Big Green Egg. Wash, then gut the mackerel, then rinse thoroughly under the cold tap. Liberally grease the Perforated Cooking Grid with oil and put the mackerel on it.
- Sprinkle the soaked Alder Wood Chips onto the glowing charcoal, put the Stainless Steel Grid in the EGG and fill the Round Drip Pan with boiling water. Place the latter on the grid and then put the Round Perforated Porcelain Grid with the mackerel on top. Close the lid and steam the fish until done in approximately 20 – 30 minutes.
- Remove the mackerel from the EGG, allow to cool slightly and pare the flesh away from the bones. Top the knäckebröd with the mackerel, add a dollop of mayonnaise and sprinkle with lemon juice. Season with black pepper and sea salt, then garnish with chives.
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