Smoked horse mackerel

Wood chips for smoking can be chosen at your discretion. The recipe uses apricot, apple and alder chips. The smell of smoke is simply amazing! You can smoke fish in any adapted device, no matter whether it is purchased or built with your own hands. Do not forget about the fat tray - it must be present in the smokehouse.

1. First, the horse mackerel needs to be washed, and then cleaned. Although the fish is not large, it is better not to ignore this process. So, we cut the fish belly, remove the gills along with the insides. Tip: it is very convenient to work with kitchen scissors.

2. We wipe the cleaned fish inside and out with paper napkins.This should be done carefully, slowly, processing each carcass separately.

3. We salt each fish inside and out, put a bay leaf in the abdomen, sprinkle with dill seeds.

4. We put the horse mackerel in a deep bowl, leave it for three hours. In the meantime, you can prepare a smokehouse and wood chips for smoking.

5. After the specified time, wipe each carcass dry with paper napkins. Everything should be dry in the smokehouse, so this process should be taken seriously.

6. Then we put the fish on the grill, leave it outdoors or in a well-ventilated room for about one hour. It is necessary that the remaining moisture is gone.

7. After that, we install the grill with fish in the smokehouse, close the lid, send it to the fire. After 10 minutes, when the smoke starts, we reduce the fire to a minimum, leave it to smoke for 40 minutes.

We put the finished fish on a serving dish, let it cool down and serve it on the table. By the way, for serving, you can beautifully decorate a horse mackerel, decorating with lemon slices and herbs.

Bon appetit!