Hot-smoked mackerel with horseradish dressingPhoto: weber.com
Hot-Smoked Mackerel with Horseradish Dressing
Recipe by Weber & Jamie Oliver
Smoked over applewood chips, mackerel meets crispy new potatoes, sweet baby beetroot and a spicy horseradish-yogurt dressing – sophisticated in result, uncomplicated to prepare.
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Preparation
- 1
Soak a handful of wood smoking chips in water for 30 minutes.
- 2
Prepare the grill so that the smoker box is positioned on the left side and the cooking grate on the right. Drain the chips, place them in the smoker box, and preheat the grill on high for 15 minutes until smoke forms. Then reduce the heat to medium-low.
- 3
Season the mackerel fillets all over with sea salt. Halve one lemon.
- 4
Cook the potatoes and baby beetroot with the lid closed on the grill side for 25 minutes, turning regularly, until crispy on the outside and tender inside. Cook the mackerel over the smoker box for the last 10 minutes. Grill the lemon halves cut-side down for the final 3 minutes.
- 5
Meanwhile, peel the horseradish and finely grate into a large bowl. Stir in the yogurt, add the juice of the grilled lemon, and mix in 1 tablespoon of extra virgin olive oil. Season to taste with salt and black pepper.
- 6
Divide the watercress among plates. Lightly crush the cooked potatoes, arrange them on top, and spoon over some of the horseradish dressing.
- 7
Allow the beetroot to cool slightly, peel off the skin, and add to the remaining dressing. Roughly crush with a fork and divide among the plates. Top with the smoked mackerel, sprinkle with finely chopped chives, and serve with lemon wedges for squeezing.