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Tea-Smoked Mackerel with Shaved Pear, Fennel and Kale Salad

By OcadoLife
This recipe for Tea-Smoked Mackerel with Shaved Pear, Fennel and Kale Salad from food writer and chef Liam Barker uses light smoking that preserves the fish’s natural oils and succulence. He suggests using aromatic earl…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 2 whole mackerel, gutted (approx. 200g each), head and tail removed to fit in the pan, if needed
  • 6 thyme sprigs
  • 50 g of light brown sugar
  • 50 g of white rice
  • 50 g of loose leaf tea
  • 1 pear, shaved with a vegetable peeler
  • 1 fennel bulb, shaved with a vegetable peeler
  • 100 g of kale, tough stalks removed
  • 3 tbsp of extra virgin olive oil
  • 0.5 lemon, zested and juiced, plus ½ cut into wedges

Method

4 steps

  1. Step 1

    Select a pan that’s big enough to fit the mackerel and has a tight-fitting lid. Take a piece of foil that’s twice the width of the pan, fold it in half and use it to line the base of the pan (to shield the fish from direct heat). Pat the fish dry with kitchen towel; stuff each one with the thyme.

  2. Step 2

    In a bowl, mix the sugar, rice and tea, then heap it into a little pile on one side of the lined pan. Place the mackerel on the other side. Cover with a lid and leave to smoke over a medium-high heat for 15 mins; don’t remove the lid.

  3. Step 3

    Meanwhile, put the pear, fennel and kale in a bowl and toss with the oil, lemon zest and juice; season.

  4. Step 4

    Transfer the mackerel to a plate and serve with the salad and lemon wedges for squeezing over the fish.