Home Smoked Mackerel & Kedgeree For Four

INGREDIENTS

* 4 Large mackerel fillets (from a 300-400g fish)
* Oak woodchips (available online or from a garden centre)

RICE

* Easy-cook long grain or Basmati Rice
* Pinch of turmeric
* Salt

BRINE

* 200g Cold water
* 50g Rock salt
* 25g Light brown sugar
* Pinch of fennel seeds
* Pinch coriander

CURRY SAUCE

* 1 Large, white onion – diced
* 1 Large red chilli – deseeded & finely diced
* 1 Large knob of ginger – peeled & finely diced
* 5 Cloves of garlic – diced
* 400ml Coconut milk 500ml Passata
* 1 Red pepper – diced
* 1 Tsp turmeric
* 1 Tbsp curry powder
* 200ml Vegetable/Chicken or
* Fish Stock
* 100ml Vegetable Oil

TO FINISH

* 200g Washed baby spinach
* 4 Soft boiled eggs – shelled

METHOD

RICE

Cook the rice according to the packet, adding the turmeric and salt to the water. Once cooked, tip the rice in to a sieve over a bowl and run cold water over the rice. (This is called ‘refreshing’ and can be done in advance.)

CURRY SAUCE

Heat the vegetable oil in a heavy based saucepan over a medium heat, and add the onion and fry until very caramelised and crispy. Add the chilli, ginger, pepper, curry powder, turmeric and garlic then coconut milk and passata. Reduce the sauce by at least one third. Once reduced, season with salt and lemon juice if required.

BRINE

Add all the brine ingredients in to a dish that is big enough to cover the fish. Whisk until dissolved then add the fillets. Leave fish to brine for 20 minutes in the fridge, then pat dry with kitchen paper.

At the Red Lion we have our own smokehouse. At home you can make your own using a deep ovenproof tray (with a tight-fitting lid or use tin foil) lined with tin foil. Cover the bottom of the tray with oak woodchips and a cooling wire, and place the tray over a gas ring.

You want the chips to smoulder, rather than set alight, then turn the gas to low. Lightly oil the fillets and lie them skin side down on the cooling wire, then cover the tray.

When you can flake the fish – it's ready (about 20-30 minutes). For the smokiest results you want to cook low and slow.

Make sure your kitchen is well ventilated!

TO SERVE

Fold the rice through the sauce, adding the spinach. Serve with the smoked mackerel and halved soft boiled eggs.

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