Hot Smoked Mullet with Lemon & Caper Potato Salad
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Servings
2
Cook Time
30 minutes
Hot Smoked Mullet with Lemon & Caper Potato Salad as seen on Channel 10’s Taste of Australia with Hayden Quinn
Ingredients
-
2 x mullet fillets, skin-on
-
½ cup smoking woodchips or apple wood chips, soaked in water
- ½ cup salt
- ¼ cup brown sugar
- 1L (33.8 fl oz) water
- 2 bay leaves
- 1 tsp black peppercorns
- 2 tsp seeded mustard
- 1 tsp honey
- 2 tbsp Squeaky Gate The All Rounder Extra-Virgin Olive Oil
- 1 lemon, juice and zest
- 500g (1.1lbs) boiled and cooled potatoes
- ⅓ cup chopped pickles
- 1 cup flat-leaf parsley, roughly chopped
- ½ cup dill, roughly chopped
- ½ small red onion, finely sliced
- Pinch sea salt and freshly ground black pepper
Brine
Lemon Potato Hash
Directions
Combine brine ingredients in a large container. Once the sugar and salt has dissolved, add in the fish and refrigerate for 30 minutes - 3 hours.
Heat Everdure CUBE coals and turn until they turn white. Place the wood chips around the coals and keep the coals smoking at a low heat.
Once some smoke develops, drain mullet from the brine, pat dry with a paper towel and place on top of the grill. Cover with the lid and smoke for 15 minutes.
While fish is smoking, prepare the Lemon Potato Salad. In a large bowl, add the mustard, honey, olive oil and lemon juice. Whisk with a fork to whisk to combine. Add in the potatoes, pickles, parsley, dill and onion and season with salt and pepper. Fold together to coat in the dressing.
Once fish has finished cooking and it’s white throughout, carefully flake off the skin and place on top of the Lemon Potato Salad to serve.
Recipe Note
As seen on Channel 10’s Taste of Australia with Hayden Quinn
