Smoked mackerel kedgeree

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

To smoke your own mackerel, gut the fish but leave it whole. Salt it generously all over, including the cavity, and leave for 30 minutes in a warm kitchen, or overnight in the fridge, for the flesh to firm. Line a roasting tin with foil, shiny side up, and sprinkle with a thin layer of dry rice and tea leaves. Arrange the mackerel on a rack in the roasting tin and cover with foil, tucking it under the sides. Set the roasting tin on a medium heat and wait till you begin to smell the smoke. R