Hot Smoked Mackerel, Paprika Lemon & Caper Berries by Ruaridh Skinner at Under The Stairs in Edinburgh

Under The Stairs shabby chic surroundings nurture creative, unusual drinks and food with no culinary boundaries or trends – using ingredient which are inspiring and in season.

Chef Ruairidh Skinner’s Mediterranean dish works well both as a lunch or dinner, perfectly matched with mixed leaves & radish salad and/or potato salad.

Ingredients: (serves 2)

For the brine:

120g sea salt


100g soft brown sugar

6 cloves of garlic


15 peppercorns (bruised)

3 tsps smoked paprika

3 tsps sweet paprika


6 sprigs of thyme


2 bay leaves


2 tsps. coriander seeds

2 tsps. mustard seeds


2 tsps. fennel seeds

zest of 2 lemons


1 litre of water

For the fish:

2 whole mackerel cleaned & gutted

1 tbsp cold pressed rapeseed oil

1 tsp smoked paprika


1 tsp sweet paprika


sea salt

1⁄2 tsp ground coriander


2 tsp ground black pepper

2 tsp cracked black pepper

4 sprigs of thyme


Handful of oak sawdust

Method:

  1. For the brine put all ingredients into a saucepan, bring to the boil to dissolve sugar & salt, then leave to cool completely.
  2. To prepare the fish score each side of the fish 6 times & put the mackerel in a plastic container along with the brine so it is completely immersed. Leave for 2-3 hours. After this, remove & give the mackerel a quick rinse with cold water & pat dry, then leave uncovered in the fridge for a further 2 hours.
  3. Mix the oil, paprika, pepper, salt, & coriander together, rub all over & inside the fish, return to the fridge in a plastic tub. After 2 hours, remove from the fridge, add the thyme & a lemon slice to each fish.
  4. Using a smoking tray or a wok with a wire rack inside, place the oak sawdust on the bottom, place your fish on the rack allowing enough space for the fish to circulate. Place a tight fitting lid or cover with tinfoil so it is air tight.
  5. Place on a medium heat until smoke appears then reduce to a low heat & smoke for 15 minutes. Check fish is cooked through, if not, return to smoke until cooked properly.
Leave in tray/wok for a further 15 minutes off the heat.

Serve warm with lemon, watercress, caper berries & drizzle with rapeseed oil.

In association with Taste Communications.

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