Smoked Mackerel Hash
Yield: 2 servings
2 Idaho potatoes, peeled and diced
1 red onion, finely chopped
salt and freshly ground black pepper
10 oz. Atlantic mackerel, smoked
1 red bell pepper diced
1/4 cup chopped fresh chives
3 tbsp. butter
1. Smoke the mackerel: Drizzle the mackerel with olive oil and season with salt and pepper. Smoke the mackerel whole in a smoker or Weber style grill over wood such as cherry or mesquite or apple for 45-60 minutes. Remove the bones (there are many); try to keep the flesh in tact as much as possible.
2. Bring potatoes to a simmer in salted water in a saucepan over medium heat. Cook until potatoes are just tender when pierced with a knife, then drain.
3. While the potatoes are cooking melt butter in a large frying pan over medium heat. Add onions and red peppers and cook until they begin to turn golden.
4. Add potato-mackerel mixture and cook, turning occasionally, until potatoes are golden brown and crisp. Season to taste with salt and pepper, garnish with chives and serve with two eggs any style.
Nicoise Salad with Cherry Wood Smoked Atlantic Mackerel
Yield: 4 servings
For the Dressing:
1 clove garlic
Kosher salt, to taste
? cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
ground black pepper, to taste
For the Salad:
10 oz. smoked mackerel
12 small purple potatoes, boiled until tender
4 eggs, soft boiled (5-6 minutes), peeled and halved
1 lb. green beans, pickled or blanched
½ lb. Nicoise olives, pitted (optional)
10 radishes, trimmed and sliced
½ lb. baby greens
3 vine ripe tomatoes, sliced in wedges
basil leaves for garnish
1. If using fresh mackerel: drizzle the mackerel with olive oil and season with salt and pepper. Smoke the mackerel whole in a smoker or Weber style grill over cherry wood for 45-60 minutes. Remove from the smoker and chill in the refrigerator. When cool, remove bones (there are many); try to keep the flesh in tact as much as possible.
2. Make the dressing: Place lemon juice, garlic, mustard, shallot, and salt and pepper in a blender. Blend briefly, then drizzle in olive oil. Set aside.
3. Make the salad: Arrange all ingredients in groups or lines on a serving platter, allow the colors play off each other; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil just before serving.
Cornmeal Crusted Mackerel with Chili Garlic Vinaigrette
Yield: 2 servings
For the Vinaigrette:
2 T Sambal chili sauce
½ C rice wine vinegar
1/3 C sesame oil
1/3 C olive oil
2-3 garlic cloves, minced
1 T hoisin sauce
2 T soy sauce
For the Fish:
2 fresh Atlantic mackerels, either butter-flied and boned, with tail on, or fileted
1 C fine cornmeal, such as masa harina
1 C all purpose flour
3 T Creole seasoning
2 oz. butter
6 oz. olive oil
Scallions, sliced thin (for garnish)
Parsley, chopped (for garnish)
1. Whisk all the ingredients for the vinaigrette together in a bowl. Set aside.
2. Mix Creole seasoning, flour and masa in a shallow container, such as a cake pan. Season the mackerel with salt and pepper, then dredge in the cornmeal mixture. Pat the dredge on firmly with your hand. Heat a 9" cast iron pan over medium heat. Melt butter and add olive oil. When butter is bubbling and hot carefully lay the mackerel in the pan. Cook until golden brown (4-6 minutes), then flip and cook another 4-6 minutes on the other side.
3. Serve the crispy mackerel over creamy stone-ground grits, and spoon the chili vinaigrette over the top and around. Garnish with sliced scallions and parsley.
Smoked Mackerel Bruschetta
1 lb. smoked mackerel
3 oz. butter
3 oz. cream cheese
2 T grated horseradish
zest and juice of a lemon
salt and fresh ground pepper to taste
French bread, sliced on the bias in ½" slices
½ C olive oil
garlic, 3 cloves minced
herbs for garnish
1. Smoke the mackerel: Drizzle the mackerel with olive oil and season with salt and pepper. Smoke the mackerel whole in a smoker or Weber style grill over wood such as cherry or mesquite or apple for 45-60 minutes. Remove the bones (there are many).
2. Put the mackerel, butter, cream cheese, horseradish, lemon juice, salt and pepper in a food processor and pulse until well mixed. Taste and adjust seasonings if necessary.
3. In a small bowl combine the olive oil and garlic. Season with salt and pepper. Brush bread slices on both sides with olive oil and grill until the bread has some nice grill marks.
4. Serve the mackerel spread in a bowl with the grilled bread on the side, or apply a generous amount to each piece of bread and arrange. Garnish with chopped herbs.
Yield: 4 servings
12 oz. cooked Atlantic mackerel
10 oz. cold or room temp mashed potatoes
6 scallions, sliced thin (white and green parts)
1 T fresh grated or prepared horseradish
3 T all purpose flour
1 egg, beaten
2 C dried bread crumbs, such as panko
water cress, baby arugula or other small lettuces
radishes, trimmed and sliced thin
Vegetable oil for frying
1. If using fresh mackerel: drizzle the mackerel with olive oil and season with salt and pepper. Roast, grill or smoke the mackerel. Allow to cool and remove the bones.
2. In a large bowl, mix together the potato, scallions, horseradish, salt, generous grinds of black pepper, and mackerel. Taste the mixture and adjust seasonings. Shape into 8 cakes, about 1" thick. Roll the fish cakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Prepare up to a day ahead, or freeze them.
3. Heat a cast iron pan on medium heat; toss in a bread crumb or bit of fish cake to see if you're ready for frying. Gently place a few cakes in the pan, making sure that they are a good 1-2" apart. Shallow-fry the fish cakes for 5-6 minutes on each side until crunchy, golden brown.