Rosemary Smoked Mackerel with Horseradish

  • 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.

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