COOK IT.
Combine brine ingredients in a large container. Once the sugar and salt has dissolved, add in the fish and refrigerate for 30 minutes - 3 hours.
Heat Everdure CUBE coals and turn until they turn white. Place the wood chips around the coals and keep the coals smoking at a low heat.
Once some smoke develops, drain mullet from the brine, pat dry with a paper towel and place on top of the grill. Cover with the lid and smoke for 15 minutes.
While fish is smoking, prepare the Lemon Potato Salad. In a large bowl, add the mustard, honey, olive oil and lemon juice. Whisk with a fork to combine. Add in the potatoes, pickles, parsley, dill and onion and season with salt and pepper. Fold together to coat in the dressing.
Once fish has finished cooking and it’s white throughout, carefully flake off the skin and place on top of the Lemon Potato Salad to serve.