BBQ recipe: smoked mackerel on toast with beetroot mayonnaise

BBQStreet—you may have seen the programme on 24Kitchen. Here you can see men grilling the most delicious cuts of meat and fish. The next time you light the BBQ, put a fresh mackerel on it and make this recipe from the BBQStreet Basic Book: smoked mackerel on toast with beetroot mayo—delicious!

How to make smoked mackerel on toast with beetroot mayonnaise

• Prepare the BBQ for indirect grilling and heat it to 130 °C. Soak the beechwood chips in a bowl of water for 30 minutes.
• Place the wet chips in the smoker box and put it in the BBQ (or place the chips between the coals if you do not have a smoker box), and place the pan of water above the fire.
• Sprinkle the inside of the mackerel with salt and pepper. Smoke the fish indirectly on the BBQ for approximately 30 minutes.
• Meanwhile, marinate the slices of Chioggia beetroot and cucumber in the ginger syrup for 30 minutes.
• Mix the ingredients for the beetroot mayonnaise thoroughly in a bowl. Purée the ingredients for the green herb paste with a stick blender or food processor until smooth.
• Brush both sides of the baguette slices with olive oil, sprinkle them with coarse sea salt and grill them until golden brown on the BBQ.
• Brush the toast with the green herb paste and top with the marinated cucumber and Chioggia beetroot.
• Serve the smoked mackerel with the beetroot mayonnaise and toast.

Title: The BBQStreet Basic Book
Author: BBQStreet
Price: €18,99
Publisher: Kosmos

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