Hot Smoked Mullet with Lemon & Caper Potato Salad

Mullet is such an underrated fish. It has a rich, oily nutty taste, which pairs well with this herby, citrus potato salad. Brining the mullet takes a little more effort, but it allows the salt to penetrate the flesh right into the middle, so you have a perfectly seasoned fish from within.

Prep: 10 minutes (plus brining time) - Cook: 20 minutes - Serves: 2 - Difficulty: Capable Cooks - Recipe: Hayden Quinn

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Ingredients

2 x mullet fillets, skin-on
½ cup smoking woodchips or apple wood chips, soaked in water   

Brine
½ cup salt
¼ cup brown sugar
1 litre water
2 bay leaves
1 tsp black peppercorns  

Lemon Potato Hash
2 tsp seeded mustard
1 tsp honey
2 tbsp Squeaky Gate The All Rounder Extra-Virgin Olive Oil
1 lemon, juice and zest
500g 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

Method

Step 1. 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.
Step 2. 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.
Step 3. 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.
Step 4. 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.
Step 5. 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.