📝 About This Recipe
A cornerstone of Scandinavian coastal life, this smoked mackerel captures the essence of the Baltic Sea with its rich, oily texture and deep, golden-bronze skin. The natural fattiness of the fish is perfectly balanced by the sweet, aromatic smoke of alder wood and the sharp, cooling bite of a classic Swedish horseradish sauce. This dish is a celebration of preservation techniques turned into a gourmet delicacy, offering a melt-in-the-mouth experience that is both rustic and refined.
🥗 Ingredients
The Fish
- 4 whole Fresh Mackerel (cleaned, heads on or off per preference, approx. 300-400g each)
The Brine
- 2 liters Water (cold)
- 150 grams Sea Salt (non-iodized for best flavor)
- 50 grams Granulated Sugar (helps with browning)
- 3 pieces Bay Leaves (dried)
- 1 tablespoon Whole Black Peppercorns (lightly crushed)
- 5-6 pieces Juniper Berries (crushed to release oils)
For the Smoker
- 2-3 handfuls Alder Wood Chips (soaked in water for 30 minutes)
Horseradish & Dill Sauce (Pepparrotsvisp)
- 200 ml Crème Fraîche (full fat)
- 3-4 tablespoons Fresh Horseradish (finely grated)
- 1/2 cup Fresh Dill (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Honey (to balance the heat)
- to taste Salt and White Pepper
👨🍳 Instructions
-
1
Prepare the brine by combining water, sea salt, sugar, bay leaves, peppercorns, and crushed juniper berries in a large pot. Stir until the salt and sugar are fully dissolved.
-
2
Rinse the cleaned mackerel under cold running water. Submerge the fish completely in the brine, weighing them down with a plate if necessary. Refrigerate for 2 hours; do not exceed this time or the fish will become too salty.
-
3
Remove the mackerel from the brine and discard the liquid. Pat the fish extremely dry inside and out with paper towels. This is crucial for achieving a beautiful golden color.
-
4
Place the fish on a wire rack and let them air-dry in a cool spot or in front of a fan for 30-60 minutes until the skin feels tacky (this forms the 'pellicle' which holds the smoke).
-
5
While the fish dries, prepare your smoker. Aim for a steady temperature of 80°C to 90°C (175°F to 195°F). This is 'hot smoking' which cooks the fish while flavoring it.
-
6
Add the soaked alder wood chips to the coals or the smoker's wood box. Alder is the traditional choice for its light, slightly sweet profile that doesn't overpower the mackerel.
-
7
Lightly oil the smoker racks to prevent sticking. Place the mackerel on the racks, ensuring they are not touching each other to allow smoke circulation.
-
8
Smoke the mackerel for 45 to 60 minutes. The fish is done when the internal temperature reaches 63°C (145°F) and the skin has turned a deep, lustrous copper-gold.
-
9
While the fish smokes, prepare the sauce. In a medium bowl, whisk the crème fraîche until slightly thickened. Fold in the grated horseradish, chopped dill, lemon juice, and honey.
-
10
Season the sauce with salt and white pepper. Cover and chill in the refrigerator for at least 30 minutes to let the flavors marry.
-
11
Once the mackerel is finished, remove it from the smoker and let it rest for 10 minutes. This allows the juices to redistribute, making the flesh succulent.
-
12
Carefully peel back the skin if desired, or serve whole for a rustic presentation. The meat should flake easily away from the central bone.
💡 Chef's Tips
Always use fresh mackerel with clear eyes and firm flesh; oily fish spoils quickly, so freshness is key to a clean smoke flavor. Alder wood is the gold standard for fish, but if unavailable, apple or cherry wood provides a similarly delicate sweetness. If you don't have a smoker, you can use a stovetop smoker or a hooded BBQ grill with indirect heat. To check for doneness without a thermometer, the dorsal fin should pull out easily when the fish is fully cooked. Avoid over-smoking; too much smoke can make the oily flesh of the mackerel taste bitter or 'ashy'.
🍽️ Serving Suggestions
Serve warm with boiled new potatoes tossed in butter and fresh chives. Pair with a crisp, acidic white wine like a Riesling or a traditional chilled Aquavit. Accompanied by a side of 'Pressgurka' (Swedish pickled cucumbers) to cut through the richness. Serve on a slice of dark rye bread (Rågbröd) for a classic open-faced sandwich. A wedge of lemon on the side is essential for a final bright squeeze of acidity.