Filetes de Cavala Fumada em Azeite Porthos

Mackerel fillets, wood-smoked before being packed in extra virgin olive oil, a combination that suits the fish's natural oiliness better than a plain oil pack alone. The smoke deepens what is already a strong-flavoured fish rather than fighting it, so the fillets taste rounder and less sharp than a fresh grilled mackerel. Flake them over a green salad, where the smoke and the oil do the dressing's job.