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Smoked mackerel with smoked brinjals and spring onions

By Abigail Donnelly
4
Easy
20 minutes
30 minutes

Ingredients

  • 4 fillets mackerel, patted dry
  • 100 g spring onions
  • 2 brinjals
  • 1 T olive oil
  • 1 t Maldon salt
  • 1 lemon, for serving

Method

  1. Soak smoking chips in water for 5 minutes, then drain. Scatter over hot coals in a Weber and allow to start smoking.
  2. Place the mackerel on a smoker rack and smoke for 20 minutes with the lid on.
  3. Rub the spring onions and brinjals with a little olive oil and smoke until soft.
  4. Squeeze a little lemon juice over the fish and season to taste. Serve with the spring onions and brinjals.

Find more braai recipes here.