Malc Posted June 27 Share Posted June 27 Easy to do with either bought smoked mackerel or if you want something special DIY. I have a Camerons smoker but you can make your own from 2x roasting tins and a cake cooling rack. I fillet, skin and remove the small bones that run along the middle towards the lateral line as I smoke a lot for friends and some are fussy about bones. Salt the fish for 15-45 minutes then rinse and pat dry. Smoke them for 15 minutes on a low heat and then switch off and leave for 30-45 minutes, then put the fish on a plate and cool. I use cherry wood as I process my own firewood and use 50/50 chips and sawdust that is moistened so it smolders better. Weight the fish and use the same amount of soft full fat cheese and blend in a processor or mash with a fork until you get the consistency you want, the one below is smooth for a friend. Stir in lemon juice to taste, pepper and capers if you like. Sprinkle with paprika and enjoy! Apologies to those who prefer to see mugshots in the photos but the mackerel were shy. Andy135 1 Quote Link to comment Share on other sites More sharing options...
Andy135 Posted June 27 Share Posted June 27 Yes please! That looks ace 👍 Malc 1 Quote Link to comment Share on other sites More sharing options...
Andy135 Posted June 27 Share Posted June 27 2 minutes ago, JonC said: I had mackerel Pate in a restaurant last Friday, I was surprised how much I liked it. Can you send me some please. TIA Jon Quote Link to comment Share on other sites More sharing options...
Malc Posted June 27 Author Share Posted June 27 2 hours ago, JonC said: I had mackerel Pate in a restaurant last Friday, I was surprised how much I liked it. Can you send me some please. TIA Jon No probs, may have a "tang" to it if I post it 🤢 Quote Link to comment Share on other sites More sharing options...
captin slows old outlaw Posted June 27 Share Posted June 27 4 hours ago, Malc said: Easy to do with either bought smoked mackerel or if you want something special DIY. I have a Camerons smoker but you can make your own from 2x roasting tins and a cake cooling rack. I fillet, skin and remove the small bones that run along the middle towards the lateral line as I smoke a lot for friends and some are fussy about bones. Salt the fish for 15-45 minutes then rinse and pat dry. Smoke them for 15 minutes on a low heat and then switch off and leave for 30-45 minutes, then put the fish on a plate and cool. I use cherry wood as I process my own firewood and use 50/50 chips and sawdust that is moistened so it smolders better. Weight the fish and use the same amount of soft full fat cheese and blend in a processor or mash with a fork until you get the consistency you want, the one below is smooth for a friend. Stir in lemon juice to taste, pepper and capers if you like. Sprinkle with paprika and enjoy! Apologies to those who prefer to see mugshots in the photos but the mackerel were shy. mouth watering Malc 1 Quote Link to comment Share on other sites More sharing options...
Andy135 Posted June 27 Share Posted June 27 50 minutes ago, Malc said: No probs, may have a "tang" to it if I post it 🤢 Do it. Serve him right when it lands on his doormat. #carefulwhatyouwishfor GPSguru and Malc 2 Quote Link to comment Share on other sites More sharing options...
mike farrants Posted June 28 Share Posted June 28 could you please talk me through the smoking process - i was gifted a smoker (stainless steel box with parafin(?) holders) - but have no idea what to use or how to do it. Quote Link to comment Share on other sites More sharing options...
Malc Posted June 28 Author Share Posted June 28 1 hour ago, mike farrants said: could you please talk me through the smoking process - i was gifted a smoker (stainless steel box with parafin(?) holders) - but have no idea what to use or how to do it. No problem, I'll put some pictures together and get back to you in 1/2 hr Andy135 1 Quote Link to comment Share on other sites More sharing options...
Malc Posted June 28 Author Share Posted June 28 Just now, JonC said: Could you do a time lapse video of the entire process? TIA Jon. I shall consult the time Lords and see what they say about it. Andy135 1 Quote Link to comment Share on other sites More sharing options...
Odyssey Posted June 28 Share Posted June 28 Any chance you can write a how to guide on smoking? Most mackeral end up as bait but as a kid I used to love them smoked…. Be keen to try it at home with a DIY smoker or maybe a low cost one (suggestions welcome 😉 ) Looks rather tasty! I love to bake my own bread so this would be perfect with that 🤩🤩🤩😍😍😍 mike farrants and Malc 2 Quote Link to comment Share on other sites More sharing options...
Malc Posted June 28 Author Share Posted June 28 My set up. At the back is the base for outdoor use, but I don't have the burner, lid on the right and on the left the main body will smoking plate and grill above. Chips and sawdust, I use about a level tablespoon of 50/50 and dampen it before use. Bung the chips and dust in the centre and I found that the chips got stuck to the bottom of the plate so I raised it by putting rolled up foil either side. It just helps the clean up afterwards. Stick the plate over the top with your food on, put the top on and place on the hob. I have it on the smallest burner but on full for about a minute to get heat into the box and start the wood smoldering, then lowest setting for however long the food needs to cook. For outdoor use the burner would go inside and the sides would protect it from being blown out I suppose. Hope it helps Mike, any relevant (you know who you are) questions please ask. captin slows old outlaw, Andy135 and mike farrants 3 Quote Link to comment Share on other sites More sharing options...
Malc Posted June 28 Author Share Posted June 28 17 minutes ago, Odyssey said: Any chance you can write a how to guide on smoking? Most mackeral end up as bait but as a kid I used to love them smoked…. Be keen to try it at home with a DIY smoker or maybe a low cost one (suggestions welcome 😉 ) Looks rather tasty! I love to bake my own bread so this would be perfect with that 🤩🤩🤩😍😍😍 Not enough time this afternoon, possibly this evening or failing that next week as I'm off fishing, a concert and food with friends over the weekend 👍 Quote Link to comment Share on other sites More sharing options...
Andy135 Posted June 28 Share Posted June 28 2 hours ago, Malc said: Hope it helps Mike, any relevant (you know who you are) questions please ask. 🤣 Quote Link to comment Share on other sites More sharing options...
Andy135 Posted June 28 Share Posted June 28 Great effort @Malc. You're too good to this lot, you really are 👍 Quote Link to comment Share on other sites More sharing options...
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