This smoked mackerel is a delicacy that has a robust and smoky flavor with a soft and flaky texture.
It is full-bodied and slightly salty, with a hint of sweetness.
Feel free to use the fish you like most.
Remove the bones from 2 mackerel fillets by cutting along both sides of the spine
Add a handful of hay to a pan and lay the mackerel fillets on top of it
Cover the pan with aluminum foil, pressing against the mackerel
Smoke the mackerel over low heat for 10-15m until fragrant and firm
Clean the fillets by removing the hay. The smoked mackerel is ready
Enjoy it in a salad, on toast, or as a pasta filling!
Yield 2 pieces