Smoked mackerel with palm heart salad and salsa golf


You'll need

50 gm brown sugar 50 gm fine salt 8 blue mackerel fillets (see note) Hickory chips, for smoking For brushing: olive oil To serve: watercress sprigs   Salsa golf 1 egg yolk 2 tsp Dijon mustard Juice of ½ lemon 125 ml (½ cup) each extra-virgin olive oil and vegetable oil 1½ tbsp tomato sauce 2 tsp Worcestershire sauce To taste: Tabasco   Palm heart salad 4 royal blue potatoes, coarsely chopped 3 canned palm hearts, sliced (see note) 1 celery heart, shaved on a mandolin 1 avocado, coarsely chopped 2 golden shallots, thinly sliced 1 cup (loosely packed) dill 100 ml extra-virgin olive oil 50 ml sherry vinegar

Method

  • 01
  • Combine sugar, salt and 1 litre water in a bowl, stir to dissolve. Slice mackerel into fingers, add to brine, stand for 2 hours, drain, pat dry with absorbent paper.
  • 02
  • Preheat a coal-bedded kettle barbecue to low and set it up for indirect grilling. Add enough wood chips to cover base, place an oiled rack over, then place mackerel on rack. Cover and smoke for 5 minutes, then refrigerate until required.
  • 03
  • Meanwhile, for salsa golf, whisk yolk, mustard and lemon juice in a bowl to combine. Whisking continuously, add oils in a thin stream, whisk until thick. Add tomato sauce, Worcestershire sauce and Tabasco to taste, season to taste, refrigerate until required.
  • 04
  • Meanwhile, for palm heart salad, combine potato in saucepan with enough cold water to cover generously, bring to the boil over medium-high heat and cook until just tender (8-10 minutes). Drain, cool and transfer to a bowl. Add palm heart, celery heart, avocado, shallot and dill and toss to combine. Just before serving, add olive oil and vinegar, season to taste and toss to combine.
  • 05
  • Heat a frying pan over high heat. Lightly brush mackerel with olive oil and sear, turning once (30 seconds). Scatter palm heat salad over serving plates, top with mackerel, drizzle with salsa golf, scatter with watercress and serve.
Note Blue mackerel is sometimes sold as slimy mackerel. Canned palm hearts are available from South American grocers; Australian importers include Latin Deli.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 10 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool