Sous Vide Smoked Mackerel | Recipe by

If you are ordering from the EU please visit

Sous Vide Smoked Mackerel | Recipe by

Smoked Mackerel cooked Sous Vide

Smoked Mackerel cooked Sous Vide Fish and Seafood
  • COOK TIME: 35 Minutes
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Medium
  • SERVES: 2


  • 2 Mackerel Fillets
  • 1 Sous Vide Beetroot Portion
  • 50g Fresh Horseradish, grated
  • 100g Horseradish relish
  • 200g Good Quality Soft Cheese
  • 100g Cream, semi whipped



  • PolyScience Smoking Gun
  • Smoking Chips


Mackerel, being an oily fish, benefits from being smoked. But when it’s charred too, the elevated flavour and texture create a dish to die for.


Stage 1

  1. Place your mackerel fillets in an airtight container or under a glass cloche
  2. Smoke with the gun and leave to stand for 5 minutes
  3. Repes this process between 4 and 6 times depending on the desired intensity of flavour

Stage 2

  1. Roast the beetroot
  2. Blend the soft cheese, horseradish relish and grated horseradish together and then fold in the lovely cream
  3. Place the resulting mousse in a piping bag and set aside ready or serving
  4. Char the mackerel on the skin side with a blow torch or under a hot grill
  5. Pipe the horseradish mousse on to a plate together with the beetroot and mackerel – prepare yourself for a tasty lunch or snack!

Chef’s Tip –

The smoking can be done a couple of days in advance and charred just before serving.

Back to Recipes