Smoked Mackerel with Cranberry, Orange and Toasted Hazelnut Dressing


Serves 4


This recipe works well with most oil rich species including grilled salmon, tuna and trout. Mackerel is traditionally served with gooseberries and similarly the tartness of the cranberries complements the fish well.  

How to prepare

Take 2 prepared mackerel (gutted and gills removed). Make 5 - 6 shallow slashes through the fish on each side of the fillets and brush them with a little olive oil, season lightly and arrange on a lightly oiled baking sheet.

Preheat a grill to its highest setting.

To make the dressing: Put the pared zest and juice of half a small orange into a small saucepan, add 50g dried cranberries and place over a low heat to warm through for a couple of minutes, do not boil, remove from the heat and leave to stand for 10 minutes for the cranberries to plump.

Whisk in 5 tablespoons extra virgin olive oil, 2 teaspoons red wine vinegar, 50g toasted and chopped hazenuts, 2 very finely sliced spring onions and 2 teaspoons hazelnut oil, season to taste and set aside.

Grill the mackerel for 3 - 4 minutes on each side or until the fish is cooked: the flesh will be opaque and the skin brown.

Lift onto a serving dish and spoon the dressing over the top. Garnish with red chicory and winter salad leaves and serve.