Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 liter of water, 50 grams of coarse sea salt, and 25 grams of brown sugar in a large bowl, stirring until the salt and sugar are fully dissolved, then submerge the 4 mackerel fillets in the brine for 30 minutes.

2. 2

   Remove the mackerel fillets from the brine, pat them completely dry with paper towels, and then cold smoke them for 2 hours over cherry or apple wood chips until lightly golden.

3. 3

   Whisk together 3 tablespoons of white tahini, 2 tablespoons of white miso paste, 1 tablespoon of mirin, 1 tablespoon of sake, 1 teaspoon of soy sauce, 1 teaspoon of rice vinegar, and 1 teaspoon of grated fresh ginger in a small bowl until a smooth glaze forms.

4. 4

   Preheat your broiler to high heat, brush a generous layer of the tahini-miso glaze over the smoked mackerel fillets, and broil them for 2-3 minutes until the glaze is bubbling and lightly caramelized.

5. 5

   Thinly slice 1 medium English cucumber and toss the slices with 0.25 cup of rice vinegar, 1 tablespoon of granulated sugar, and 0.5 teaspoon of coarse sea salt in a separate bowl, letting them sit for 10 minutes to quick pickle.

6. 6

   Serve the glazed smoked mackerel immediately alongside the quick-pickled cucumbers, garnished with 1 tablespoon of toasted sesame seeds.