Snow and Smoke

This week has been one of cycling through the snow to pick up ingredients, cups of tea and peering out through the window to check the weather and determine if anyone would be able to get here. It’s a relief to tell you that they could, and that they did!! A great party last night for Meera’s mum, thanks to those who came; it was an absolute pleasure.


I’ve just added a new date (29th January), so if you’re interested email me at the-baysc@hotmail.co.uk.


This week I’ll be talking you through a technique, as opposed to a recipe. The starter for the party was Home Smoked Mackerel with Potatoes, homemade Horseradish cream and Watercress. The fish was sweet, delicate and lightly smokey, and it’s a fairly straightforward process.


Step 1


You need to find a metal box of some sort, with a removable lid. I was lucky to find an old bread bin in an Oxfam shop for £3.


Step 2


Drill a couple of holes about 2-3 inches from the top and a couple of inches in from the sides. Drill corresponding holes on the back of the box. Do the same at the bottom of the box.


Step 3


Push metal rods through the front hole, and out through the back hole at each of the four positions.


Step 4


To deflect some of the heat I use the bottom two rods to support a metal sheet; leaving about an inch all around to allow the smoke to pass into the main cavity. The top two rods support a rack onto which the fish sits. The whole box is placed upon a camping hob (I wouldn’t recommend doing this inside…unless you like furniture that smells of wood smoke!!)


Step 5


You need to soak dried wood chips for about 30 minutes (there are all kinds of chips available, including Oak, Beach, Apple, Maple, and even old Whisky casks) in water. Whilst the chips are soaking, cover the Mackerel fillets generously with Salt (this helps draw out some of the moisture from the fish. After 20 minutes, thoroughly wash the salt from the fish and dry well with a clean tea towel. Drain the wood chips of the water.


Step 6


Light the gas camping hob and place the box on top. Drop the chips directly onto the base of the box, put the deflector sheet in, followed by the rack and then the lid.


Step 7


Once smoke is billowing out of the top of the box place the mackerel flesh side down directly onto the rack. On a very high heat the Mackerel can take as little as 8 minutes, but may take up to 20 minutes. Check the fish after 8 minutes and every couple of minutes thereafter. Ensure that it is cooked through. Remove the rack (being careful as it may be hot) and tuck in then and there, or flake the flesh from the skin to scatter in a salad or to make a pâté.


Any questions just send me an email at the-baysc@hotmail.co.uk. Happy smoking!!


Richie