Saturday 08 December 2007 at 7:52 pm.
Tonight, we've tried out our new smoker oven (thank you, sinterklaa-aa-aasje). After a quick search on the internet, we decided to start with something easy: smoked mackerel, and leave the experimenting with vegetables, cheese and eggs until we get the overall principle of smoking.
Sadly, there aren't any recipes for 'warm' smoking at home (unless you buy a book which I will do soon but haven't done yet) so I created my own at the spot. First, I marinated the fish in a mixture of salt, lemon zest, parsley and garlic for 10 minutes, then rinsed it with water and let it 'dry' for 2 hours. The tricky part was to decide which type of wood (I settled for half oak, half maple) and the exact smoking time (20 minutes on and 10 minutes off the heat).
Dinner time! Judging by the look on his face, the home-smoked mackerel was a success (he was...ehm... reaching new highs while eating)
And the fire alarm didn't even noticed...
