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The wonderfully bitter, floral juice of bergamot oranges makes the perfect vinaigrette when combined with olive oil. Peter Coucquyt shares his delicious recipe for Smoked mackerel with avocado and bergamot, which is freshly smoked using wood chips and a metal tin. Peter recommends using pear smoking wood chips, however, other varieties will work just as well.
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Sprinkle the mackerel fillets with salt and leave to brine for 20 minutes. Wash the salt off the fillets and pat dry with kitchen paper. Place two handfuls of wood chips in a metal tin and place a wire rack about halfway down
2
Place the tin on gas hob at a low heat and lower the mackerel on to the wire rack. Cover with a lid that has been pierced several times so the smoker as an air inlet. Cook for 10 minutes, then turn off the heat and leave to cool. Season with black pepper and set aside
3
Place the avocado flesh in a blender with remaining purée ingredients and blitz until smooth. Strain and season to taste. Set aside until ready to serve
4
Mix the bergamot juice with the olive oil and season to taste. To serve, place a mackerel fillet on each plate and spoon over the bergamot vinaigrette. Top with the julienned radish and serve immediately
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The Foodpairing method is based on the principle that ingredients go well together when they share aromas. Aromas are the key drivers of our flavour experience and therefore crucial for the synergy of food and drinks. On www.foodpairing.com you can access a database of over 1,500 analysed ingredients and discover their links.
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As co-founder and chef of www.foodpairing.com, Peter is in a continuous quest for exciting combinations.
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Smoked mackerel with avocado and bergamot
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Smoked mackerel with avocado and bergamot