Smoked Mackerel Dill Ramen
Smoked mackerel is one of those ingredients that does all the work for you. It's already cooked, already flavored, and all you have to do is flake it over something and pretend you're a culinary genius. The fish is rich and oily with that deep smoky flavor that tastes like someone bottled up a campfire and mixed it with the ocean. Pair it with fresh dill and a creamy broth, and you've got something that feels Scandinavian in the best possible way, like you're eating in a cozy cabin somewhere cold and beautiful. The ramen noodles soak up the creamy, smoky broth, the dill adds brightness, and the whole thing comes together in less time than it takes to pronounce half the cities in Norway. It's simple, it's elegant, and it's proof that sometimes the best meals are the ones that require the least effort.
Smoke curls from the flesh—dill floats like northern springtime—cream soothes the salt sting.
Let Me Tell You...
I first had smoked mackerel at a farmers market in Portland, from a vendor who looked like he'd just walked off a fishing boat and decided to set up shop.
He was selling smoked fish in vacuum-sealed packages, and when I asked what I was supposed to do with it, he just shrugged and said, "Eat it." So I bought a package, took it home, and opened it with no real plan.
The fish was dark and oily, with this intense smoky smell that filled my entire kitchen.
I flaked off a piece and tried it straight from the package, and it was so rich and flavorful that I almost couldn't believe it didn't require any cooking.
Just flake it gently and add it at the end so it doesn't fall apart.
I started adding smoked mackerel to everything: salads, pasta, toast, sometimes just straight from the package when I was feeling lazy.
It's one of those ingredients that elevates whatever you're making without requiring any effort, which is my favorite kind of ingredient.
One night, I had leftover ramen noodles and a package of smoked mackerel that was about to expire, so I figured I'd throw them together and see what happened.
I made a quick broth with vegetable stock and a splash of cream to mellow out the smokiness, and added fresh dill because dill and fish are a classic pairing for a reason.
The broth turned pale and creamy, with this subtle smoky flavor from the mackerel oil that had seeped into the liquid.
I cooked the ramen noodles, drained them, and ladled the broth over the top.
Then I flaked the smoked mackerel into big chunks and placed them on top of the noodles, along with a handful of fresh dill and a few lemon slices.
The first bite was rich and smoky, with the cream smoothing out the intensity and the dill adding this fresh, herbaceous note that kept it from getting too heavy.
The mackerel flaked apart easily, mixing into the noodles and broth, and every bite had this perfect balance of smoke, cream, and brightness.
Dried dill tastes like old lawn clippings.
Fresh dill tastes like spring.
It was the kind of meal that felt effortless but tasted like I'd put in way more work than I actually had.
The noodles were slick and creamy, the fish was rich and flavorful, and the dill tied everything together with that clean, fresh flavor that made the whole thing feel lighter than it was.
I ate it straight from the bowl, standing at my counter, and thought about how sometimes the best recipes are the ones that barely count as recipes at all.
You just take good ingredients, put them together in a way that makes sense, and let them do their thing.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 8 oz smoked mackerel fillets (skin removed, flaked into chunks)
- 3 cups vegetable broth (preferably low-sodium)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 3 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 lemon, thinly sliced
- Salt and white pepper, to taste
- Lemon wedges, for serving
Preparation
- In a medium pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer. Stir in the heavy cream, Dijon mustard, and half of the chopped dill. Simmer for 5 minutes to let the flavors meld. Stir in the lemon juice. Taste and adjust seasoning with salt and white pepper as needed.
- While the broth simmers, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot creamy broth over the noodles.
- Top each bowl with flaked smoked mackerel chunks, thin lemon slices, and the remaining fresh dill.
- Serve immediately with lemon wedges on the side for squeezing over the bowl.