AT A GLANCE
|01||For smoked mackerel, preheat a coal-bedded kettle barbecue to low heat and set up for indirect grilling (see note). Add half of woodchips around coals and cook until smoke appears (3-4 minutes). Place mackerel skin-side down on an oiled rack, cover with lid and smoke, adding extra woodchips if required, until cooked through (8-12 minutes). Cool to room temperature and coarsely flake (discard skin).|
|02||Meanwhile, combine vinegar, currants and Marsala in a bowl and set aside until currants are plump (30 minutes). Whisk in oil and garlic and season to taste.|
|03||Combine apple, fennel, basil, mustard cress, parsley and mackerel in a bowl, drizzle with a little currant dressing, toss to combine and season to taste. Serve drizzled with extra dressing, with grilled sourdough.|
Note Indirect grilling is cooking away from the heat, using the top rack. It's important to have your coal base well established and glowing before adding woodchips.