📝 About This Recipe
This exquisite cold-smoked mackerel captures the essence of Northern European coastal traditions, offering a buttery texture and a profound depth of smoky flavor. Unlike hot-smoking, this low-temperature method preserves the fish's natural oils and delicate proteins, resulting in a translucent, silken flesh that melts on the tongue. Infused with a hint of juniper and black pepper, it is a sophisticated delicacy that celebrates the marriage of ancient preservation and modern gourmet craft.
🥗 Ingredients
The Fish
- 4 large Fresh Atlantic Mackerel (whole, approximately 400-500g each, ultra-fresh)
The Dry Cure
- 2 cups Kosher Salt (non-iodized)
- 1 cup Granulated Sugar (to balance the salinity)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1 tablespoon Juniper Berries (crushed to release oils)
- 4 pieces Dried Bay Leaves (crumbled finely)
- 2 tablespoons Lemon Zest (finely grated, dried slightly)
Smoking Aromatics
- 500 grams Beechwood or Alder Sawdust (food-grade, specifically for cold smoking)
- 1 tablespoon Dried Rosemary (added to the wood for fragrance)
👨🍳 Instructions
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1
Begin by cleaning the mackerel. Gut the fish, remove the heads, and butterfly them by cutting along the spine so they lay flat, or fillet them while keeping the skin intact. Rinse under ice-cold water and pat bone-dry with paper towels.
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2
In a medium bowl, combine the kosher salt, sugar, cracked peppercorns, crushed juniper berries, crumbled bay leaves, and lemon zest. Mix thoroughly to ensure the aromatics are evenly distributed.
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3
In a non-reactive glass or plastic tray, spread a thin layer of the cure. Lay the mackerel fillets skin-side down on the salt bed.
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4
Generously cover the flesh side of the fish with the remaining cure. Ensure every inch of the meat is covered. Cover the tray with plastic wrap and refrigerate for 3 to 4 hours. Do not over-cure, or the fish will become too salty.
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5
Remove the fish from the refrigerator. Rinse each fillet thoroughly under a gentle stream of cold water to remove all salt and spices. Pat very dry with fresh paper towels.
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6
Place the fish on a wire rack set over a baking sheet. Place back in the refrigerator, uncovered, for 12 to 24 hours. This is crucial to develop the 'pellicle'—a tacky surface that allows smoke to adhere properly.
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7
Prepare your cold smoker. Ensure the ambient temperature inside the smoking chamber remains below 80°F (26°C). If it is a warm day, place a tray of ice at the bottom of the smoker.
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8
Load your smoke generator with beechwood or alder sawdust mixed with the dried rosemary. Light the wood to produce a thin, blue 'clean' smoke.
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9
Place the mackerel fillets on the racks in the smoker, ensuring they are not touching each other to allow for even smoke circulation.
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10
Cold smoke the mackerel for 12 to 16 hours. The length of time depends on your preference for smoke intensity; 12 hours provides a delicate balance, while 16 hours is robust.
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11
Once finished, the fish should have a beautiful golden hue. Remove from the smoker, wrap tightly in parchment paper, and let it rest in the refrigerator for at least 24 hours. This allows the smoke flavors to mellow and penetrate to the center.
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12
To serve, use a very sharp flexible slicing knife to cut thin, translucent slices away from the skin at a slight angle.
💡 Chef's Tips
Always use the freshest mackerel possible; since it is an oily fish, any lack of freshness is amplified by smoking. Maintain a strict temperature below 80°F (26°C); if the fish gets too warm, the proteins will cook and lose that signature silken cold-smoked texture. Don't skip the air-drying phase; the pellicle is the secret to a professional, even color and deep flavor absorption. If the fish feels too salty after curing but before smoking, soak it in fresh cold water for 30 minutes to 'leach' out excess salt. Use a 'smoke snake' or a cold smoke generator maze for a consistent, low-heat burn that lasts the full duration.
🍽️ Serving Suggestions
Serve thinly sliced on buttered dark rye bread with a dollop of horseradish cream and fresh dill. Pair with a crisp, dry Riesling or a chilled glass of Aquavit to cut through the rich oils of the fish. Accompany with pickled red onions and capers to provide a bright, acidic contrast to the smoky notes. Fold flakes of the smoked mackerel into a soft scrambled egg breakfast for a luxurious start to the day. Arrange on a charcuterie board with hard cheeses, sliced green apples, and artisanal crackers.