Again, this isn’t fungal, but it is very seasonal – nothing beats a really fresh mackerel, straight from the sea . . . well except, perhaps a really fresh smoked mackerel.
6 Smoked mackerel fillets
1 tbspn Horseradish
1 Small tub soured cream
First catch your mackerel (see Tim and Corrine of Epic Fishing in New Quay), dash as fast as you possibly can to your smoker (this can be a kettle barbeque or stove-top smoker which are available from outdoor shops or on ebay). Fire it up and pop in the gutted fish. Cook according to the instructions and add the oak sawdust (again you can buy this, but most joiners and sawmills with give you this for free – or you can pull out a saw and hack away at an oak or apple branch). Basically you are cook-smoking the fish which is incredibly easy (as opposed to cold smoking something like bacon or salmon). Once it’s done (generally after about 20 minutes), pull off the skin and gently ease the flesh off the bones. Pop in a food processor and whizz everything up until smooth. Season to taste and serve with fresh bread (use the ‘search’ box above to find an easy recipe).