Serves:6 | Prep Time: 20 mins | Brining Time: 6–8 hours or overnight | Smoking Time: 3 hours | Total Time: 12–14 hours (mostly passive)
Nutrition per serving:
Calories per serving: 180 | Protein: 10g | Carbs: 3g | Fat: 15g | Suger: 2g
Ingredients
Mackerel & Brine
- 1 large mackerel fillet, skin-on
- 4 cups water
- 1 cup orange juice
- 1 cup brown sugar
- 5 bay leaves
- 1 tbsp coarse black pepper
- 1 tsp coarse kosher salt
- 5 garlic cloves, crushed
Dressing
- 1 cup mayonnaise (or parve mayo for kosher meals)
- 2 tbsp Dijon mustard
- 1 tbsp Old Bay or Cajun-style seasoning
- 2 tbsp dill relish
- 1 tbsp fresh lemon juice
- ½ tsp Worcestershire sauce (use fish-based or Passover-safe version if needed)
Instructions
Brine the Mackerel
- Combine all brine ingredients in a large bowl or container.
- Submerge the mackerel fillet in the brine and refrigerate for 6–8 hours or overnight.
Dry & Prepare for Smoking
- Remove fish from brine, pat dry with paper towels.
- Place on a baking rack in the refrigerator (uncovered) for 2 hours to air dry.
Smoke the Mackerel
- Preheat smoker to 225°F (107°C).
- Place fish skin-side down on the smoker grates.
- Smoke for 3 hours, or until cooked through and lightly golden.
Cool & Process
- Remove fish from smoker and let cool to room temperature.
- Carefully remove any bones and skin.
- Pulse fish in a food processor for about 10 seconds—do not over-process.
Make the Dip
- In a medium bowl, combine all dressing ingredients.
- Fold in the smoked, flaked mackerel until evenly mixed.
- Cover and refrigerate for 1–2 hours before serving.
Serve
Serve with crackers, cucumber slices, matzo, or toasted bread.
This creamy and smoky Southern-style dip blends rich smoked mackerel with a zesty, tangy dressing for a bold, briny appetizer. It’s perfect with crackers, matzo, or veggie sticks, making it an ideal choice for parties, picnics, or Shabbat gatherings with a Southern twist.
