INGREDIENTS
- 1kg water to 500g of bones. Any fish bones will work.
METHOD
Ensure the bones are dry and lay them over hay on a wire rack.
Set fire to the hay allowing it to flame up and then cover it with a damp cloth and allow it to smoke.
Afterwards, rinse the bones, add them to cold water and bring to a simmer for an hour.
Remove from the heat, pass through muslin and then chill.
The restaurant used this smoked mackerel aspic as part of a delicious looking mackerel, smoked cream and leeks dish.