Smoked eMackerel (Røget Makrel)

Smoked mackerel, or "Røget Makrel" in Danish, is a delicious and versatile fish dish that is popular in Scandinavian cuisine.

This recipe will guide you through the process of preparing and smoking mackerel to perfection. The smoky

flavors infused into the delicate flesh of the fish make it an ideal option for various dishes, from salads and sandwiches to pasta and pâtés. Follow this recipe to create a delightful and flavorful smoked mackerel dish.

Ingredients

2 whole fresh mackerel, gutted and scaled
4 cups water
1 cup coarse sea salt
1 cup granulated sugar
1 tsp black peppercorns
2 bay leaves
Wood chips (such as oak, apple, or cherry) for
smoking

Instructions

1. Preparing the brine:

- In a large pot, combine water, coarse sea salt, granulated sugar, black peppercorns, and bay leaves.

- Stir the mixture gently until the salt and sugar dissolve completely.

- Place the pot over medium heat and bring the brine to a simmer. Remove from heat and let it cool completely.

2. Brining the mackerel:

- Rinse the mackerel thoroughly under cold running water to remove any residual blood or impurities.

- Once cleaned, gently place the mackerel in a deep dish or container suitable for brining.

- Pour the cooled brine over the mackerel, ensuring it is completely submerged.

- Cover the dish or container with plastic wrap or a lid and refrigerate for at least 8 hours, or overnight for best results. This will help enhance the flavor and texture of the fish.

3. Preparing the smoker:

- If you are using a dedicated smoker, follow the manufacturer's instructions to set it up and preheat it to approximately 180-200°C (356-392°F).

- If you don't have a smoker, you can create a makeshift smoker using a charcoal grill. In this case, you will need a separate aluminum foil packet filled with soaked wood chips to generate the smoke.

4. Smoking the mackerel:

- Remove the mackerel from the brine and rinse it under cold running water to remove excess salt.

- Pat the mackerel dry with paper towels and let them air-dry for about 30 minutes to form a tacky skin, known as a pellicle. This will help the smoke adhere better to the fish.

- If using a dedicated smoker, place the mackerel on the smoker racks and arrange them with enough space between each piece for proper smoke circulation.

- If using a charcoal grill, place the soaked wood chips in an aluminum foil packet, poking a few holes to release the smoke. Position the packet over the lit charcoal.

- Smoke the mackerel for approximately 1 to 2 hours, or until the fish is firm and opaque, and the skin is golden brown.

- Monitor the temperature throughout the smoking process to ensure it stays within the recommended range.

5. Serving and storing:

- Once the mackerel is smoked to perfection, remove it from the smoker/grill and let it cool for a few minutes.

- Serve the smoked mackerel as a main course, or flake the flesh into salads, sandwiches, pasta, or pâtés.

- Any leftovers can be refrigerated in an airtight container for up to 3 days.

Smoked eMackerel (Røget Makrel)

Enjoy the delectable smoky flavors of your homemade Røget Makrel!

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