Main Meals
Smoked mackerel with smoked brinjals and spring onions
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Wine/Spirit Pairing
Woolworths Paul Cluver Single Vineyard Chardonnay 2015
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 4 fillets mackerel, patted dry
- 100 g spring onions
- 2 brinjals
- 1 T olive oil
- 1 t Maldon salt
- 1 lemon, for serving
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
- Soak smoking chips in water for 5 minutes, then drain. Scatter over hot coals in a Weber and allow to start smoking.
- Place the mackerel on a smoker rack and smoke for 20 minutes with the lid on.
- Rub the spring onions and brinjals with a little olive oil and smoke until soft.
- Squeeze a little lemon juice over the fish and season to taste. Serve with the spring onions and brinjals.
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