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Smoked mackerel mousse

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    Smoked mackerel mousse

    So, I decided to smoke something other than red meat, and smoked fish is nice, so that's what I did. I really like mackerel, it is a fish with high fat content, just like salmon, so it lends itself very well for smoking. I bought two, they weighed roughly a pound each. I gutted them and cut their heads off. Got my BGE fired up, decided to run it just a little bit hotter than usual, 300° F, as the fish meat doesn't need tendering. I got a bag of beech wood from some fishermen, they use it quite a bit to smoke fish with, so I figured they must be on to something :-)

    I smoked the fish for less than an hour, took them off the grate when the internal temp was 140° F. I let them cool down, then started removing all the meat with my fingers. It was easiest that way, then I'm sure to get rid of all skin/bones et.c.

    Then I mixed it all up with some creme fraiche, mayo and lemon juice. I served a large portion on a plate with a fresh salad. Turned out really good, I must say. Mackerel really takes well to smoking. I can recommend this to anyone wanting a break from smoking pork/beef.

    A note on the beech wood: It is very mild, which is good with fish. Not as fruity or nutty as some fruit woods (like apple, cherry, plum) are, very gentle I must say. Will definitely use beech wood with fish again. Otherwise I tend to use alder wood with fish.

    Mousse ingredients
    2 mackerels, roughly 18 oz. each (500 grams each)
    3.5 oz creme fraiche (1 dl)
    4 tbsp mayonnaise
    3 tbsp freshly squeezed lemon juice
    salt
    black pepper


    Of course it started snowing today again...

    Click image for larger version

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    Here are the fish, almost ready. Look at that nice golden color
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    And here's the plate, ready to serve
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    #2
    Really nice, Henrik. Do you make your own creme fraiche?

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      I, personally, have not made it with yogurt. I am told, that it works exactly the same, however.

    • Henrik
      Henrik commented
      Editing a comment
      Tasted it today, great creme fraiche! It worked very well with yoghurt. Thanks again.

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      My pleasure. I'm glad you like it.

    #3
    Holy Mackerel!!!

    Just had to say it.

    I love smoking fish with cherry wood, seems to satisfy my affinity for cherry wood more than other meats.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Interesting, will have to try cherry wood when smoking fish next time.

    • Huskee
      Huskee commented
      Editing a comment
      I wonder how good a cherry wood smoked cherry pie would be....

    • Strat50
      Strat50 commented
      Editing a comment
      We'll send a cherrywood smoked cherry pie to the band Warrant, and get their pinion.

    #4
    Nice job Henrik! I love fish mousse. Mackerel is not common here, but salmon is. So is pike, and both make superb mousse, either with cooked, or raw fish(which is cooked later).

    Comment


      #5
      I don't know but FISH PUDDING don't know if I have the stones ha-ha, or to you tekies lol! I did good huh?

      Comment

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