Salt the fish and leave it for 10 minutes. Heat the fish for 6-7 minutes (see below tips). Cool.
Peel the ginger and cut it into thin slices. Feel free to use a mandolin. Boil the rest of the ingredients and pour over the ginger. Cool
Mix the ingredients in a bowl and season with salt.
Cut the cauliflower into large pieces and cook it tender in water. Beat it in a mixer to a smooth puree together with olive oil and salt.
Divide each salad in half lengthwise and fry it in olive oil in a hot pan until golden. Sprinkle with a little salt and place on a plate.
Spread the cauliflower puree on the plates. Add the mackerel and top with salad, pickled ginger, sugar peas and lemon vinaigrette. Garnish with shoots from fennel.
You need a ball grill, kamado grill or a smoking box to hot smoke the fish.
Use fresh juniper twigs, they have the moisture you need. You can also use soaked smoke chips. A twig from a fruit tree can also do the trick, it is usually moist enough.
Put a small amount of charcoal or briquettes in the grill to keep a lower temperature, about 90 degrees. Let them turn really white-gray. Place the damp branches on foil over the embers. A lot of smoke is to be developed.
Place the fish on a rack and place the lid on the grill.
You can also use ready-smoked mackerel from the store.