Smoked Swedish Mackerel with Beetroot Relish on the Arteflame

Introduction

Embrace the robust flavors of Scandinavia with this authentic recipe for Swedish Smoked Mackerel paired with a zesty Beetroot Relish. There is something deeply satisfying about cooking fresh oily fish over a wood fire, a method that perfectly complements the rich, natural oils of the mackerel. Utilizing the Arteflame grill allows you to achieve a gentle smoke infusion while simultaneously searing the skin to crispy perfection on the plancha cooktop. This dish is not just a meal; it is a celebration of Nordic heritage, balancing the savory depth of smoked fish with the earthy sweetness of beets and the sharp kick of horseradish. Whether you are hosting a summer barbecue or looking for a healthy, protein-rich dinner, this recipe brings a touch of gourmet elegance to your outdoor cooking repertoire.

Ingredients

For the Mackerel

• 4 fresh mackerel fillets, skin on and pin-boned
• 2 tablespoons sea salt
• 1 tablespoon brown sugar
• 1 tablespoon freshly cracked black pepper
• 1 bunch of fresh dill, chopped
• 2 tablespoons olive oil (for brushing)
• Lemon wedges (for serving)

For the Beetroot Relish

• 4 medium beetroots, cooked, peeled, and finely diced
• 2 tablespoons prepared horseradish (adjust to taste)
• 1/2 cup crème fraîche or sour cream
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh dill, minced
• Salt and pepper to taste

Instructions

Step 1: Cure the Mackerel

1. In a small bowl, mix the sea salt, brown sugar, and cracked black pepper.
2. Lay the mackerel fillets on a tray, skin side down.
3. Sprinkle the cure mixture evenly over the flesh of the fish.
4. Cover loosely with plastic wrap and refrigerate for 30 minutes to 1 hour. This draws out moisture and firms up the flesh for grilling.
5. Rinse the cure off gently with cold water and pat the fillets completely dry with paper towels.

Step 2: Prepare the Beetroot Relish

1. While the fish is curing, combine the diced beetroots, horseradish, crème fraîche, red wine vinegar, and minced dill in a mixing bowl.
2. Stir until well incorporated.
3. Season with salt and pepper to taste.
4. Refrigerate until ready to serve to let the flavors meld.

Step 3: Fire up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or wood.
2. Allow the cooktop to heat up. You want a medium-high heat zone for the fish.
3. Lightly oil the plancha surface where you intend to cook.

Step 4: Grill and Smoke

1. Brush the skin side of the mackerel with olive oil.
2. Place the fillets skin-side down on the hot plancha surface.
3. Grill for 3 to 4 minutes until the skin is crispy and blistered.
4. Flip gently and cook for another 1 to 2 minutes on the flesh side until the fish is opaque and flakes easily.
5. Move the fish slightly away from the direct fire if it cooks too quickly, utilizing the outer edges of the Arteflame for gentle finishing.

Step 5: Assembly

1. Remove the mackerel from the grill.
2. Serve immediately topped with a generous spoonful of the beetroot relish.
3. Garnish with fresh dill and a squeeze of lemon juice.

Tips

Cooking mackerel on the Arteflame requires managing your heat zones effectively. Because mackerel is an oily fish, it is forgiving, but you still want to ensure the skin gets crispy without burning. Place the fillets on the medium-hot part of the plancha rather than directly next to the open fire initially. If you want a deeper smoke flavor, you can add a small chunk of alder or apple wood to the center fire just before putting the fish on. Ensure your fish is bone-dry before it hits the steel; moisture creates steam, which prevents that desirable crispy skin. If you cannot find fresh mackerel, fresh sardines or herring are excellent alternatives that handle the high heat of the grill similarly. Always season your relish generously, as the acidity cuts through the richness of the fish.

Variations

This Swedish classic is versatile and can be adapted to suit different palates or seasonal availability. If you prefer a milder flavor profile or cannot find mackerel, other firm fish work beautifully with the beetroot accompaniment. You can also tweak the relish to lean more spicy or sweet depending on your preference. Here are a few ways to switch up the recipe:

• Trout Substitute: Use rainbow trout fillets instead of mackerel for a milder, river-fish flavor.
• Spicy Relish: Add a teaspoon of Dijon mustard or a pinch of cayenne to the beetroot mixture for extra heat.
• Dairy-Free: Swap the crème fraîche for a plant-based yogurt or simply use olive oil and more vinegar for a vinaigrette-style relish.
• Potato Salad Side: Mix the beetroot relish directly into boiled new potatoes for a hearty side dish.
• Hot Smoked: If you have a grill dome, cover the fish while cooking to intensify the smoke flavor.

Best pairings

To round out this Scandinavian feast, focus on sides that provide texture and balance the strong flavors of the smoked fish and horseradish. The traditional route is almost always the best when it comes to Nordic cuisine. Think hearty grains, root vegetables, and crisp beverages that cleanse the palate between bites. The goal is to create a plate that looks as vibrant as it tastes, with contrasting colors of pink, green, and gold.

• Grilled Rye Bread: Toast slices of dark rye bread on the Arteflame alongside the fish.
• New Potatoes: Boiled baby potatoes tossed in butter and dill are a staple pairing.
• Cucumber Salad: A simple quick-pickle cucumber salad adds a refreshing crunch.
• Drink Pairing: An ice-cold pilsner beer or a shot of Aquavit fits the theme perfectly.
• White Wine: A crisp, dry Riesling or Sauvignon Blanc cuts through the oiliness of the mackerel.

Conclusion

Mastering this Swedish Smoked Mackerel recipe on your Arteflame grill is a rewarding experience that brings the culinary traditions of Sweden right to your backyard. The combination of the smoky, charred fish with the cool, creamy, and tangy beetroot relish creates a flavor profile that is complex yet incredibly approachable. It is a dish that looks impressive plated up but is surprisingly simple to execute. Whether you are a seasoned pitmaster or new to wood-fired cooking, this recipe highlights the versatility of the Arteflame cooktop. Gather your friends, pour some cold drinks, and enjoy the rustic elegance of Scandinavian grilling.