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...
Here are the fish, almost ready. Look at that nice golden color
And here's the plate, ready to serve
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...
Here are the fish, almost ready. Look at that nice golden color
And here's the plate, ready to serve
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? 
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