Rosemary Smoked Mackerel with Horseradish
- Preparation Time10 mins
- Cooking Time10 mins
- Serves4
- DifficultyMedium
4 mackerel
2 bunches of rosemary, soaked in cold water for 30mins
50ml olive oil
Creamed horseradish
150g crème fraiche
1 tsp Dijon mustard
1 tbsp freshly grated horseradish
½ lemon, juiced
Lightly season and oil the mackerel. Place the soaked rosemary on the barbecue. Leave for two minutes and once it starts to smoke, place the mackerel on top. Cook for three minutes, then turn over and cook for another three minutes.
To make the creamed horseradish, mix all the ingredients together in a bowl and season to taste. Serve with the barbecued mackerel.