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Posted by on 21 Apr 2011 in Bradley Smoker, Featured | 0 comments

Bradley Smoked Mackerel Pate

Bradley Smoked Mackerel Pate

Mackerel is a deliciously oily, full flavoured fish, begging to be smoked writes Sandra Tate.  They have now arrived in abundance around the shores of the UK and represent the perfect reason to fire up (or should that be smoke up) your Bradley Smoker this Easter. For 800g mackerel, filleted and cleaned, mix 50g salt with 50g light brown sugar and juice of a lemon. Rub the cure into the flesh side of the fish and lay flesh to flesh together in a snug container. Leave for 30 minutes then rinse off thoroughly, pat dry and lay on Bradley steel wire baskets, spaced apart from each other. Leave the fillets to dry in a cool, airy, place for an hour (not the fridge). Heat the Bradley Smoker to 150°F/65°C – 170°F/75°C, load with 3 Oak Bisquettes, and smoke for about 1 hour or until cooked. Allow to cool then refrigerate. Editor’s note:  If you are not in position to catch your own, but have a good fishmonger, you’ll be...

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