Smoked Mackerel Mustard-Honey

Name: Räuchermakrele Senf-Honig
Total time: 6 h
Ingredients: 60 g Meersalz; 40 g Honig; 30 g Dijon-Senf; 20 g brauner Zucker; 500 ml Wasser; 5 g schwarzer Pfeffer

BrineFishHot SmokingMedium6-8 hrs65-68 °C80-100 °CAlder + Apple

Mackerels are cured in an aromatic mustard-honey brine and then hot smoked. The combination of sweet honey and spicy mustard creates a caramelized glaze on the fish skin. A classic recipe with sophisticated depth of flavor.

Ingredients(for 1 kg)

Sea salt60 g

Honey40 g

Dijon mustard30 g

Brown sugar20 g

Water500 ml

Black pepper5 g

Instructions

Preparation

15 minutes

Gut the mackerels, wash and pat dry. Mix the brine from water, salt, honey, mustard, sugar and pepper until all ingredients are dissolved.

Curing

4-6 hours

Submerge the mackerels completely in the brine and refrigerate. Remove, briefly rinse and pat dry with paper towels.

Drying

1 hour

Allow the fish to dry on a rack in a cool, airy place until a slightly tacky pellicle forms on the surface.

Smoking

2-3 hours

Preheat the smoker to 80-100 °C. Smoke the mackerels with alder and apple wood chips until an internal temperature of 65-68 °C is reached and the skin is golden brown and glossy.

Pro Tip

Brush the mackerel with a thin layer of honey before smoking to achieve a particularly glossy and caramelized crust.

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