Juniper-smoked mackerel with fried salad, ginger and cauliflower puree – NRK Mat – Recipes and inspiration

Smoked mackerel

Salt the fish and let it stand for 10 minutes. Heat smoke the fish for 6-7 minutes (see tips below). Calm down.

Pickled ginger

Peel the ginger and cut into thin slices. Feel free to use the mandolin. Boil the rest of the ingredients and pour over the ginger. Calm down

Lemon vinaigrette

Mix the ingredients in a bowl and season with salt.

Cauliflower puree

Cut the cauliflower into large pieces and boil in water until soft. Blend in a mixer with olive oil and salt until smooth.

Fried salad

Cut each salad in half lengthwise and fry in a hot pan in olive oil until golden. Sprinkle a little salt on top and place on a plate.


Spread cauliflower puree on plates. Add mackerel and top with salad, pickled ginger, sugar snap peas and lemon vinaigrette. Garnish with a sprig of fennel.


To hot smoke fish, you need a charcoal grill, kamado grill or smoke box.

Use fresh juniper branches, they need moisture. You can also use soaked smoke chips. A fruit tree branch can also do the trick, usually it is moist enough.

To keep the temperature lower, around 90 degrees, put a small amount of charcoal or briquettes on the grill. Let them turn properly white-grey. Place the damp branches on the foil over the coals. There should be a lot of smoke.

Place the fish on the rack and place the lid on the grill.

You can also use store-bought smoked mackerel.

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