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Tea Smoked Mackerel with Crab Apple Jelly

A delicious blend of flavours that gives you this delicious Brit recipe.


  • 8 fillets mackerel

  • For the Smoking

  • 100g demerara sugar

  • 100g cheap rice

  • 25g tea leafs of your choice (ie jasmine, camomile)

  • Crab Apple Jelly

  • 500g crab apples

  • 250g sugar

  • Water to cover


  • Crab Apple Jelly:

  • 1.

    Bring to the boil until the apples collapse.

  • 2.

    Strain through a sieve. Measure the liquid.

  • 3.

    For every 500mls of liquid you will need 2 leaves of soaked gelatine.

  • 4.

    Add the gelatine to the liquid while its hot and strain then chill in the fridge.

  • Mackerel:

  • 1.

    Line a deep pan or a wok with foil.

  • 2.

    Add mixture of rice, Demerara sugar and tea.

  • 3.

    Put over a high heat.

  • 4.

    Season the mackerel.

  • 5.

    Rub a cooling rack with a little oil and place the mackerel on skin side down. When the mixture begins to smoke place the rack on top. Cover with foil.

  • 6.

    Turn the heat off and let the mackerel cook as it cools. Let the mackerel cook slowly. Serve with the jelly.

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