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Ben Slater on Muck Rack

Ben Slater

London
As seen in: LinkedIn, Medium, Nature, The Guardian, ACS Publications, American Chemical Society, The Next Web, VentureBeat, HuffPost UK, Business 2 Community and
SVP Marketing @BeameryHQ | Building Enterprise Software Companies | @UniofOxford alum

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Articles

Pink pepper-cured mackerel with lemon labneh on toast

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By Ben Slater
| Borough Talks
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Pan-fried mackerel & leeks on toast

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By Ben Slater
| Borough Talks
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Hot-smoked mackerel & horseradish on toast

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By Ben Slater
| Borough Talks
Season the mackerel lightly with salt and place skin-side down on a cooling rack. Leave for 20 mins so the flesh firms slightly. Scatter a thin layer of oak chips into the base of a roasting tray. Set the rack of mackerel over the top. Cover the tray tightly with foil and place it over a low heat on the hob. After a few minutes the chips will begin to smoke, filling the sealed tray with heat and smoke. Leave the fish to cook gently in this enclosed heat for 8-10 mins, until just cooked through.
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