Cold-smoked mackerel is a Russian ( and Slavic) delicacy. It's all-natural, a little salty, and perfectly smokey. I will share tips on preparing the fish, what to look for when purchasing cold smoked mackerel, and which side dishes pair the best with it. If this is your first time hearing about this viral TikTok fish recipe, you've come to the right place. ♡
Ali (my husband) who is from Turkey loves mackerel. When I discovered this dish, I was REALLY excited to share it with him. You know what? He loves it! so do I. When you first try cold smoked mackerel you almost question if it's raw... It has a very soft texture. However, know that it's completely safe to eat and is not the same as sushi.
Ingredients You'll Need for the Perfect Cold Smoked Mackerel Meal
Cold Smoked Mackerel: This fish is found at your local Russian (European) market. If you buy mackerel with the head already removed, that variety tends to be saltier. So, if you prefer less salt, buy the fish with the head still attached.
Sweet Yellow Onion: You'll thin slice it, add a splash of vinegar, and toss it with fresh chopped dill. It's compliments the fish perfectly.
Potatoes: Yukon gold potatoes are my favorite, but you can also use red-skin potatoes. There's no need to peel them.
Fresh Dill: This herb is so delicious with mackerel and onion. If you do not prefer the flavor of dill, you can also use fresh chopped Italian parsley.
Red Wine Vinegar: Adding a splash of red wine vinegar to the onions provides a nice acidic touch needed to balance the richness of the fatty fish.
How to Prepare Cold Smoked Mackerel
Thin-slice the onion into pieces. You can use as much onion as you'd like. Add it to a bowl along with a tablespoon of fresh chopped dill and a splash of red wine vinegar (about two teaspoons). Mix everything and place it aside.
There's no need to rinse the mackerel. Simply pat the fish dry with a paper towel to make it easier to handle. The fish comes clean and gut-free, so it's ready to eat. Begin by cutting off the head, then slice along the body of the fish creating about 1-inch pieces. It's done and ready to be enjoyed.
What to eat with cold smoked mackerel?
There are many ways to enjoy cold smoked mackerel, but the most popular is with boiled potatoes, raw onion, and pickled vegetables. It's a meal eaten with your hands. You can also add it to bread, just be careful because the bones are still in the fish.
How to eat cold smoked mackerel
Grab a piece of the fish with your hands, spread it open, and eat the soft flesh. Watch out for any bones, and the skin is discarded. After you've taken a bite, chase it with a piece of onion, followed by the boiled potato. It's absolutely delicious!
More Crave-Worthy recipes
- Salmon Soup with Golden Potatoes
- Rustic Roasted Vegetable Soup
- Marinated Cauliflower Salad
- Spinach Salad Recipe
- Turkish Bulgur Soup
- Slow Cooker Leg of Lamb
Cold Smoked Mackerel Recipe
Learn how to prepare, serve, and enjoy this Russian delicacy of cold smoked mackerel recipe—paired with a side of boiled potatoes and thinly sliced onion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Fish & Seafood
- Method: Stovetop
- Cuisine: Russian
Ingredients
1 cold smoked mackerel
1 sweet yellow onion
1 tablespoon fresh chopped dill
2 teaspoons red wine vinegar
1 pound golden potatoes
Sea salt as needed
Instructions
- Place one pound of golden potatoes into a pot of cold water. Add a generous pinch of sea salt to the water and bring it to a boil. Cook the potatoes until they are fork-tender. Once they are tender, remove the potatoes from the water and set them aside to dry and cool down.
- Next, prepare the onion by removing the skin, slicing it in half, placing the flat side down, then thin-slicing it into pieces. You can use as much onion as you'd like. Add it to a bowl with a tablespoon of fresh chopped dill and a splash of red wine vinegar (about two teaspoons). Mix everything and place it aside.
- There's no need to rinse the mackerel. Simply pat the fish dry with a paper towel to make it easier to handle. The fish comes clean and gut-free, so it's ready to eat. Begin by cutting off the head, then slice along the body of the fish creating about 1-inch pieces. It's done and ready to be enjoyed.
- Arrange the mackerel on a large plate. Add the seasoned onion to a small bowl and place it along with the potatoes next to the fish. Garnish with fresh dill and enjoy immediately.
Notes
How to eat cold smoked mackerel
Grab a piece of the fish with your hands, spread it open, and eat the soft flesh. Watch out for any bones, and the skin is discarded. After you've taken a bite, chase it with a piece of onion, followed by the boiled potato. It's absolutely delicious!
Recipe adapted from
Matilda says
I made this recipe before, but what’s the difference between hot smoked and cold smoked. Is hot smoked cooked mackerel?