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