lunch · dairy-free
Smoked mackerel toast with guindillas
Lightly cured, hot-smoked mackerel on thick slices of fresh country bread with pickled guindilla peppers and lemon.
- Time
- 90min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Grill or smoker, Wok.
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Method
-
1
Mix the salt and sugar and sprinkle lightly over both sides of the fillets. Refrigerate uncovered on a rack for 12-24 hours.
-
2
Rinse briefly and pat dry. Leave uncovered in the fridge for an hour so the surface turns tacky.
-
3
Hot-smoke over the wood chips at about 80-90°C (175-195°F) for 45-60 minutes, using a smoker, a kettle grill or a foil-lined wok with a rack and lid, until just cooked and golden.
-
4
Cool slightly, then pull off the skin and break the fish into large flakes.
-
5
Drizzle the bread with olive oil, pile on the mackerel and season with flaky salt and pepper.
-
6
Serve with guindillas and lemon.
