Swedish Smoked Mackerel on the Grill with Beetroot Relish

Introduction

Bring the warmth of a Swedish winter to your grill with this smoky, flavorful mackerel dish paired with a tangy beetroot relish. Using the Arteflame grill, we achieve the perfect sear on the mackerel while effortlessly grilling the relish at the same time. This method locks in juices and enhances the flavors, creating a dish that is both rustic and elegant.

Ingredients

• 2 whole smoked mackerel, cleaned
• 4 medium beets, peeled and grated
• 1 small red onion, finely chopped
• 1 tablespoon butter
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh dill, chopped
• Lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the napkins.
3. Light the paper to start the fire.
4. Allow the grill to heat for about 20 minutes.

Step 2: Grill the beetroot relish

1. Place the grated beets and chopped red onion on the flat cooktop.
2. Add butter and let the vegetables sizzle while stirring occasionally.
3. Cook until the beets soften (about 8-10 minutes).
4. Mix in the apple cider vinegar, Dijon mustard, honey, salt, and pepper.
5. Continue to cook gently for another 2 minutes and remove from heat.

Step 3: Sear and grill the mackerel

1. Place the smoked mackerel on the center grill grate and sear for 1-2 minutes per side.
2. Move the mackerel to the flat griddle cooktop to heat through gently.
3. Let it cook for another 3-5 minutes, adjusting position to avoid overcooking.
4. Remove when the internal temperature is 15F below your desired serving temperature.

Step 4: Serve

1. Transfer the mackerel to a serving plate.
2. Spoon the warm beetroot relish over the top.
3. Garnish with chopped dill and serve with lemon wedges.

Tips

• Keep the beets near the outer edges of the flat cooktop to avoid overcooking while maintaining a gentle caramelization.
• If the mackerel starts to char too quickly, move it further out on the griddle for a gentler cook.
• Use a meat thermometer to ensure perfect doneness.

Variations

1. Swedish Cured Mackerel: Replace smoked mackerel with lightly cured mackerel for a delicate texture.
2. Beetroot & Horseradish Relish: Add 1 teaspoon of freshly grated horseradish to the relish for a spicy kick.
3. Honey-Glazed Mackerel: Brush the mackerel with a honey glaze before searing for a sweeter finish.
4. Mustard-Dill Mackerel: Spread Dijon mustard on the mackerel before grilling and top with extra fresh dill.
5. Pickled Beet Relish: Swap fresh beets for pickled beets for an extra tangy twist.

Conclusion

This Swedish-inspired grilled smoked mackerel with beetroot relish showcases the rich flavors of perfectly grilled fish with a tangy contrast. Thanks to the Arteflame grill, every bite is infused with deep smokiness while keeping the mackerel juicy and satisfying.

Best pairings

• Serve with a side of grilled potatoes or rye bread.
• Pair with Swedish pickled cucumbers for a refreshing contrast.
• Enjoy with a glass of chilled aquavit or a crisp white wine.