?? Smoked Fish Recipes

Hot Smoked Fish Recipe

1. Firm white fish fillets (1lb or 450gms)
2. oil (for deep frying)
3. stock (1/2pint or 280ml)

For the marinade
1. dark soy sauce (2tbsp)
2. Chinese rice wine (3tbsp)
3. finely chopped fresh root ginger (1tbsp)
4. finely chopped spring onions (2)
5. five spice powder (2tsp)
6. soft brown sugar (2tbsp)
7. light soy sauce (1tbsp)

Method of preparation:-

1. Pat the fish dry with kitchen towel. Take a bowl, mix the marinate ingredients in it and then marinade the fish in it for at least 1 hour.

2. Keep the stock to boil, add the fish and keep it to simmer for 10 minutes. Now remove the fish and drain it. Reserve the sauce.

3. Deep fry the fish in very hot oil for about 2 to 3 minutes until get golden and crispy. Take out the fish from the oil and then place it in plate and cover it with few spoons of sauce. Serve it hot with lettuce.

Number of servings ? 4

Smoked Fish Quiche Recipe

1. Smoked fish flaked (225gms)
2. butter (50gms)
3. beaten eggs (2)
4. chopped parsley (as desired)
5. milk (1-1/2c)
6. onion soup (1pkg.)
7. diced onion (1med.)
8. shortcrust pastry (175g)
9. sliced tomatoes or grated cheese and paprika (for garnishing)

Method of preparation:-
1. Take 18cm flan ring, line it with pastry. Take a pan, heat butter in it and then saute the onions in it and place it in pastry base.

2. Then make the sauce with onion soup powder and milk. Add fish in it and keep it to simmer for about 10 minutes. Keep it to cool slightly and then add the beaten eggs and parsley.

3. Take a baking dish, place mixture of parsley in the dish and garnish with sliced tomatoes or grated cheese and paprika. Place the dish in oven and bake it for 30 minutes at 190 degrees C. When the fish gets cooked then take it out and serve it.

Potted Smoked Fish Recipe

1. Smoked haddock, kippered herring, salmon or trout (8ounces)
2. unsalted butter at room temperature (6ounces)
3. clarified butter (1/2c)
4. cayenne pepper (to taste)
5. lemon juice (to taste)

Method of preparation:-

1. If you are using haddock or Kippered herring then pour the boiling water over the fish and keep it for 10 minutes. Remove the skin and the bones from the fish. Salmon and trout fish need not to be placed in boiling water but the skin and the bones.

2. Now place the fish in the bowl of a blender with unsalted butter. Blend the fish until it gets smooth and then add lemon juice and pepper according to taste.

3. Now put the mixture into the pots, sealing the top with clarified butter. Clarified butter can be made by simmering unsalted butter and skimmimg off the milk solids.

4. Cover with the foil or he waxed paper and store in the refrigerator. Serve it with brown bread or thin pieces of toast.

Number of servings- 8

Carbonara Smoked Fish And Tagiliatelle Recipe

1. Smoked cod or haddock fillets, fresh or defrosted, skinned and cubed (455gms or 1lb)
2. fresh chopped parsley (2tbsp)
3. fresh tagliatelle (1*250gmspack)
4. black pepper (1tsp)
5. quartered cherry tomatoes (4)
6. chopped spring onions (3)
7. sliced mushrooms (115gms)
8. olive oil (1tbsp)
9. wholegrain mustard (2tbsp)
10. carbonara sauce (1*290gms jar)

Method of preparation:-
1. Take a pan, heat carbonara sauce in it for 3 to 4 minutes. Now add the cubed fish and mustard and cook it for 6 to 8 minutes.

2. Meanwhile heat the oil in a large pan. Add the spring onions and mushrooms in the pan and cook them for 3 to 4 minutes. Then add the tomatoes.

3. Now cook the tagliatelle according to the instructions of the packet. Then mix the cooked tagliatelle into the mushroom mixture. Add the fish and the sauce and then season it. Sprinkle the parsley and black pepper over it and then serve it immediately.

Number of servings- 4

Smoked Steel Head Trout Recipe

1. Fresh Steel head trout or salmon fillet (2pounds)
2. alder smoking chips, soaked in water or wine, water (1quater)
3. morton tender quick (1c)
4. crushed either fresh or dried rosemary (1 1/2tbsp)
5. diced garlic (4cloves)
6. olive oil (2tbsp)
7. pepper (to taste)

Method of preparation:-
1. Take fish, rinse it in cold water. Take a shallow roasting dish of glass and place the fish in it. Pour the olive oil over it and then cover it with minced garlic, pepper and rosemary. Rub the both sides well. Then keep it in the refrigerator for over night.

2. Make a brine of Morton tender quick and water. Now pour the brine into the dish with fish and keep it to marinade for about 15 minutes per half inch thickness of fish.

3. Meanwhile prepare the smoker or a grill for 4 hours at 150 F . Now take out the fish from the brine and drain it. Place the fish on foil, as close as you can to the contours of the fillets. Now place this on the rack of the grill or the smoker. Use alder chips to coals or firebox.

4. Cover the dish and place it in the smoker to smoke for 2 hours. Add the smoke chips if needed and increase the heat to 200 F. Keep it to smoke until the internal temperature reaches to 165 degrees F.

5. Now remove the fish from the grill or the smoker and keep it to cool for 20 minutes to cool and then serve it.

Avocado With Smoked Fish Recipe

1. Firmed smoked fish (1/2lb)
2. red bell pepper (1large) or pimientos -canned (12)
3. ripe avocado (2large)
4. olive oil (2tbsp)
5. salt (1/2tsp)
6. sugar (1/4tsp)
7. lime juice (1/4c)
8. hard boiled eggs with white separated from yolks (4)
9. milk (1/4c)

Method of preparation:-
1. Take smoked fish, remove the skin and the bones from the smoked fish and then flake the flesh of the fish with a fork.

2. Take a deep bowl, mash the egg yolk of boiled egg with milk until form a smooth paste. Then add salt, sugar and 1 tablespoon of lime juice. Then beat in olive oil in it, a teaspoon at a time.

3. Take egg whites of boiled eggs and chop them finely and then add them to the bowl along with the fish. Mix them gently. Just before serving, cut the avocados into half, take out the pits and fill with the fish mixture. Garnish with pepper and then sprinkle the remaining lime juice on each servings.

Number of servings- 6
Preparation time- 15 minutes.

Sweetly Smoked Rainbow Trout Recipe

1. Rainbow trout (5pounds)
2. honey (1c)
3. lemon juice (3tbsp)
4. ground pepper (2tbsp)
5. brown sugar (2c)
6. soya sauce (1 1/2l)
7. Kosher salt (to taste)

Method of preparation:-
1. Take trout fish, cut it into chunks of about 6 ounces each. Make sure you keep the skin on. Completely coat the fish with the Kosher salt and then keep the coated fish in the refrigerator for 12 hours. Do not keep it much longer as it will become too salty.

2. Then take out the fish from the fridge and rinse it with water to remove all the salt. You will notice that the fish become firm.

3. Take a bowl, mix together the soy sauce, honey, pepper, brown sugar and lemon juice. Keep it to marinade for about 36 hours.

4. Now put the fish in the smoker skin down. For the best flavor try the smoking of bark-less Alder wood. Smoke it for 6 o 7 hours at 160 degrees F. When it gets ready then enjoy it.

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