Every housewife knows that in a slow cooker you can cook everything from simple porridge and ending with complex dishes. Also in a slow cooker you can prepare a mackerel of hot smoking.

Hot smoking mackerel in a slow cooker

If there is no special smokehouse, it's okay, even a small multicooker can cope with this task. Now you do not need to look for firewood, choose a place, wait for suitable weather. Everything can be done in a slow cooker. Cooking mackerel is very simple. Even novice housewives, having familiarized themselves with this recipe, will be able to cook delicious fish.

We need such ingredients:

• fresh mackerel - 1 pc.;
• seasonings to taste, as well as salt;
• liquid smoke - 1 tbsp.

Cooking:

1. Fish must be thawed, rinse and gut. If you have a mackerel with your head, it is advisable to cut it off, since the fish may not fit in the multicooker bowl. It is also allowed to shorten the tail a little.
2. We make a mixture with pepper and other seasonings in a separate bowl. To give sharpness, add a small pinch of red pepper, as well as traditionally - black ground pepper and salt to taste.
3. We also need liquid smoke, we will need it a little later.
4. In addition to the above ingredients, prepare a baking bag for work.
5. We proceed to the most important thing: it is good to grate the fish on all sides by spices with salt, pour one side with liquid smoke using half a portion of liquid smoke. Then the fish must be placed in a baking sleeve and pour the remaining liquid.
6. Pour water into the bowl approximately a liter, put a lattice, put a bag of fish on it.
7. Choose a program for cooking on the panel - it will be “steaming”. Cooking time is 20 minutes.
8. When the device is disconnected, it is necessary to pour the remaining water from the bowl, put a rubber rug on the bottom so that the fish does not take on one side (if there is no rug, this step can be skipped) and then activate the “baking” mode. It is enough to put the timer for 20 minutes.
9. After 10 minutes, the fish can be turned on the other side, wait for the completion of the program.
10. Such a simple way will allow you to get a delicious mackerel by spending a minimum of effort.

Hot smoking mackerel fragrant in a slow cooker

And this option for making delicious fish is suitable for a large family, it will be the opportunity to cook fish for breakfast, lunch or dinner. Everyone will be satisfied with the result, since the mackerel will be tender, fragrant and of course, tasty. There are no small bones in this fish and this is a huge plus, you can safely give fish even children.

What products are needed:

• fresh mackerel - 2 pcs.;
• black pepper ground and salt - a pinch;
• a pinch of spices for fish;
• liquid smoke - 3 tbsp.;
• vegetable oil - 1 tsp.

Preparation of fish:

1. Defrost the fish, cut your head and remove the insides. Rinse both carcasses of mackerel under running cold water, dry with paper towels.
2. In the PIAL, mix all spices and salt, grate well with this fragrant mixture from all sides, including the inside.
3. Each fish needs to be lubricated with vegetable oil.
4. Prepare a baking bag, put both mackerels in a bag, pour fish with liquid smoke on top. Tie and trim the package so that the liquid is distributed evenly. Just do not overdo it so that the package does not explode.
5. Then it is necessary to pour approximately a liter of water, put a pair of bars and put a bag of fish on it.
6. Cook in pairing steaming mode for 20 minutes. But do not rush to leave the slow cooker, you need your participation so that everything works out the first time.
7. So, after 10 minutes you need to turn the bundle on the other side, prepare the mackerel until the signal is completed.
8. Then - drain the water, return the fish in the bag back into the slow cooker, only this time put in the bowl. Prepare for 20 minutes in "Baking" mode. Immediately after the start of the program, follow the time, after 10 minutes the fish must be turned over, then cooked to the signal.
9. After the device is disconnected, the finished mackerel can be left in the slow cooker until it cools completely with the lid open. And when it cools - open the package, put on a dish. Serve with any side dish. Such mackerel is tasty in chilled form.

Hot smoking mackerel in a multicooker with lemon and herbs

The delicious, fragrant, soft - such a mackerel of hot smoking will turn out if you cook it in a slow cooker. By diversifying the basic recipe, you will get more delicate and fragrant fish pulp.

For preparation, you will need:

• fresh mackerel - 3 medium -sized carcasses;
• onions - half of the large head;
• lemon - half;
• fresh parsley - several twigs;
• salt and mixture of peppers in chopped form - to taste;
• tomato - half, optional;
• liquid smoke - 2 tbsp.;
• baking bag;
• water - 1 l.

The process of cooking the dish step by step:

1. We will prepare the fish, if the mackerel is frozen, we leave on the table to defrost in a natural way. After - cut off the head, take out the insides, rinse under the tap. In large fish, you can slightly shorten the tails so that it places entirely in a multicooker bowl.
2. We take a mixture of peppers, grind, add a pinch of salt, mix. Fragrant fishing for fish is ready. You can also add a pinch of spices for aroma designed for the preparation of fish dishes.
3. Parsley must be rinsed under a stream of water, shake off excess water.
4. Peel the onion, cut off the half, cut the onion in half rings.
5. Tomato - cut into 2 parts, lemon - leave unchanged.
6. Put onions, lemon, tomato and several sprigs of parsley in the sleeve.
7. Separately, on the table, grate each carcass with a mixture of salt with seasonings well, then put the fish in the sleeve for baking, pour liquid smoke.
8. Tie the sleeve tightly, shit it so that liquid smoke is distributed evenly.
9. How we will smoke the mackerel in a slow cooker: in the main bowl for cooking, you need to pour water, put a pair of bars on top of the bowl, and put a bag of fish in it.
10. Lower the lid, select the “double boiler” option, set the timer for 20 minutes.
11. After 10 minutes, you need to turn the fish to the other side, only very carefully so that the bag does not burst. Continue preparing the dish to the signal.
12. After - to give the aroma and beautiful brown, you need to drain the excess water, put the bag with fish in the bowl of the device, activate the “Baking” program. Cook fish for 20 minutes at the rate of 10 minutes for each side.
13. After cooling - remove the bag with fish, transfer the mackerel to a plate, serve in chilled form. Preparations according to this recipe are fragrant, thanks to lemon, greens and fresh tomato.

Hot smoking mackerel paste in a slow cooker

When you want something unusual, but I don’t want to be at the stove for a long time, there is an alternative-a multicooker. In this device, all dishes are prepared almost independently, in taste it is fragrant, the nutritional value will be high.

The list of everything necessary for cooking mackerel:

• fresh mackerel - 1 pc .;
• a pinch of salt and black pepper;
• liquid smoke - 1 tbsp.;
• filadelphia cheese - 100 g;
• horseradish - 1 tsp;
• cins - the middle beam;
• salty cucumbers - 2 pcs.;
• lemon and zest juice - from half of the lemon.

Cooking process:

1. First you need to smoke mackerel in a slow cooker. To do this, you need to defrost the fish, remove the head and insides, rinse and dry the fish.
2. Separately prepare a mixture of salt and spices, grate the carcass from all sides, including the insides.
3. Put the fish in a baking sleeve (or can be put on a sheet of foil), pour liquid smoke so that the liquid is distributed throughout the mackerel.
4. Tie a package, if you have a foil - wrap well so that the juice does not flow when cooking.
5. A bundle with a fish must be put in a bars, a steamer, and pour a liter of water into the bowl.
6. Prepare in the "steamer" mode for 20 minutes.
7. After - drain the water, fry the fish on both sides (10 minutes each), without removing from the bag, in the "baking" mode for 20 minutes with a cover closed.
8. Take out, cool in a bag, then cool in the refrigerator (but already without a package).
9. After these preparations, you can start cooking a delicious fish paste. First you need to disassemble the fish, remove the seeds and the skin to get the fillet.
10. Fold the meat of mackerel in a bowl, shit with lemon zest, add finely chopped cilantro (who does not like this spice can be replaced by parsley). All together you need to chop with a knife to get a homogeneous mass.
11. To prepare the sauce, mix the cheese with lemon juice and connect everything together. In the paste we put horseradish, pepper to taste, try the paste. If you do not have enough salt, it is allowed to add a little fine salt.
12. We form toasts: we dry the bread in the toaster, put on each toast along the ring of salted cucumber, on top - a tablespoon of fish paste. We decorate with a twig of fresh parsley or any other greens, serve to the table.

Hot smoking mackerel in a slow cooker. Video