Smoking fish at home is easier than you think. Here’s a simple recipe for a healthy supper.
4-6 fillets grey mullet
handful sea salt
oak smoking chips
1 red onion, thinly sliced
2 carrots, grated
2 bulbs fennel, thinly sliced
1 tbsp wholegrain mustard
1 lemon, juice and zest
100g/3½oz mayonnaise
1 tbsp chopped fresh parsley
buttered brown bread
Pat the mullet fillets dry with kitchen paper and place onto a plate. Sprinkle with the sea salt and set aside for 5-10 minutes. Rinse the fish clean under a running tap and pat dry.
Place the smoking chips into a large lidded wok set over a low to medium heat (you will need to choose a pan that fits a smoking basket or metal colander inside). Heat the smoking chips until they begin to smoke. Put the fillets into a colander or smoking basket and suspend it over the smoking chips in the pan. Cover with a lid and smoke the fish for 6-8 minutes.
Meanw hile, for the salad, place the onion, carrots and fennel in a large bowl and mix together with the mustard, lemons juice and zest, mayonnaise and parsley until well combined.
Remove the fish from the smoker and serve with the salad.
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