Homemade Smoked Mackerel

Description

The appetizer is prepared quickly and easily. To make the dish, you need to boil a brine, pour it over the fish, and leave it under a press for two days. Remove the finished fish from the brine, rinse with water, and dry it. Before serving, cut it into pieces. Serve with herbs and sauce.

Instructions

1. 1

   Step 1

   

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   Gut the mackerel and rinse it well with water.

2. 2

   Step 2

   

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   Rinse the onion skins, pour in one liter of water, add salt and sugar, and simmer for about 20 minutes.

3. 3

   Step 3

   

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   Strain the husk decoction, mix with liquid smoke.

4. 4

   Step 4

   

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   Place the fish in the mixture of broth and liquid smoke and press it down with a weight. Now you’ll need to be patient—the fish should remain under the press for 2 days. After that, the fish will be ready to eat.