Smoked mackerel with Falafel, Hummus and green salad

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2 large smoked mackerel
25 g butter
Thai Xing Fu sweet chili souce (Dressing)

250 g Svansų organic dried chickpeas
1 large onion
5 cloves garlic
1 tsp. cumin crushed
1 tsp. allspice crushed
2 tsp. salt
½ tsk. freshly ground pepper
1 bunch of coriander
1 bunch parsley
½ tsk. chili flakes
1 egg whole
½ lemon, only the juice
2 to 3 tbsp. wheat flour
1 tsp. baking powder
1 l oil for deep frying (Rapeseed oil is best)

Make your own favorite salad
or homemade hummus

Homemade hummus
250 g Svansų organic dried chickpeas
4 cloves garlic
1 tsp. cumin
1 cm grated ginger
4 tbsp. Tahini (sesame paste)
The juice of a lemon
2 dl Extra virgin olive oil
2 tsp. salt
1 tsp. white pepper
1 tsp. honey or
1 tbsp. Blue Dragon Oyster Sauce

Hummus: Take half of the soaked chickpeas and rinse them well in fresh water. Boil the chickpeas for 1 hour to one and a half. You can add a good vegetable broth or good spices. The chickpeas should be completely tender. Allow them to cool slightly before blending. Blend all the ingredients finely in a food processor. Add the olive oil little by little so that it becomes a smooth mass. Season with salt and pepper. Blue Dragon Oyster Sauce is highly recommended. The cooked chickpeas can be frozen. Hummus can also be frozen.
I am an angler in Scandinavia
Recipe No. 70 & 71
Smoked mackerel with Falafel, Hummus and green salad
Smoked mackerel with Falafel, Hummus and green salad

Procedure without liability: Start the day before by soaking the 500 g chickpeas in plenty of water overnight. Make sure they are completely covered with water as the chickpeas swell to double. Usually chickpeas should be boiled, but NOT in this dish for falafels as they become deep fried. If chickpeas are boiled first, the rolls crumbling into something that looks like bread crumbs and becomes inedible. For hummus, the chickpeas MUST be boiled for 1 hour to one and a half hours after soaking overnight. Feel free to change the water a few times a day.

Falafel: The next day the water is poured off and the chickpeas are rinsed and blended finely in a food processor. Take half off for falafel and for hummus. Put the blended chickpeas and all the spices in the food processor - not flour and baking powder - blend it all very finely again. Now mix the chickpeas and spices in a bowl with the flour mixed with baking powder. Try to make a small rolls, it should be able to stick together. If it is too dry, add a little water, but do not stick it.

Find a saucepan that can hold 2 liters and pour 1 liter of oil in. Heat up to 180 °C, use your grill thermometer, but remember it must be the one that can handle 300 °C, and not the one used to measure meat temperature. Form the chickpea mixture into small rolls of approx. 50 to 60 g with a spoon in the palm of your hand. Put 2 rolls in the oil and fry them for 2 minutes and 30 seconds. Take them up and place them on kitchen roll for draining. Check if they are crispy on the outside and the middle is soft and delicious. Continue until all rolls are fried while keeping the rolls warm until they are to be eaten.

Clean the mackerel: Cut off the head and tail. Cut up from the gill to the tail and split the mackerel so that the backbone is exposed. Lift the backbone up and remove all breastbone with a fork. Some nerve bones protrude vertically in the middle, they are best removed with pliers. Cut the mackerel lengthwise so that there are two halves, but leave the skin on. See the picture. Fry the mackerel fillets very lightly on the skin side in butter for two minutes. Remember that the mackerel is smoked and ready to eat, so it is only to emphasize the taste that the mackerel is heated (fried) in butter.

Serving: Place a mackerel fillet and 3 rolls on a plate with a large "blob" dressing garnished with fresh coriander. Serve your favorite salad on a side plate.

Garnish: Use picked fresh coriander or parsley over the dressing.

Drink: A dry good cool white wine in summer a lager and a dram in winter.

Tip: When the temperature is 180 °C then try with 1 bowl for 2 ½ minutes. It should be brown - not black or light brown. If the rolls gets too much it becomes black and the water in the peas disappears and the rolls draws the oil into the peas. It is clearly visible on the kitchen roll, it runs completely with oil.

Warning: Be aware that the fumes from the oil can ignite if the oil is heated on a gas burner. Therefore, have a lid ready to put over the pot, should this happen, never use water to put out the flames. Heat the oil in the pan slowly without the lid.

Some recipes state that Falafel is also made of horse beans. I would advise against it, as horse beans are toxic to some people if the recipe is not followed. Allergic to raw or unripe beans.

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