Smoked mackerel with avocado and bergamot

Peter Coucquyt

Smoked mackerel with avaocado and bergamot

Starter
medium
Serves4
30 minutes, plus 20 minutes brining time

PT30M

PT20M

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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Smoked mackerel
4 mackerel fillets
sea salt
2 handfuls of wood chips
black pepper
Avocado purée
145g of avocado
6g of red wine vinegar
10g of yoghurt
10g of lemon juice
12g of coriander leaves
20g of olive oil
salt, to taste
black pepper, to taste
To serve
5 radishes, cut into julienne
10g of bergamots, juice only
30g of olive oil
salt
black pepper

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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

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

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

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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