Entries in smoked fish (8)


arbroath smokie pate

the other half of my arbroath smokie was turned into a lovely pate, using a recipe that was suggested by graham hannah, a reader of this blog, back in 2008:

“i would recommend a mixture of haddock flakes from 1-2 smokies (minus the skin & bones); 1/2 - 1 garlic clove 1/2 -1 onion very finely chopped; mayonnaise and double cream to blend; lemon juice and some freshly ground black pepper. it's fantastic with melba toast or thin oatcakes, washed down gently with a glass of dry white wine! enjoy”

i used graham’s recipe but swapped the mayonaise for creme fraiche, as i needed to use some up, and a shallot for the onion. i really liked the balance of flavours especially the tiny pieces of shallot that i crunched on every now and then, and which added a real piquancy to the pate. thanks graham, i hope you’re still reading!


smokie omelette

i love smoked fish but think i over rely on smoked mackerel, as it is so easily available. however, i managed to pick up an arbroath smokie yesterday and decided i wanted to use it to make something quick and easy for breakfast.

omelette sprang to mind and i decided to make a simplified version of the omelette arnold bennett, an egg, smoked haddock and parmesan concoction created by the savoy hotel, for the writer arnold bennett.

the full version involves making a béchamel and/or hollandaise sauce, which was much more than i could manage so i simplified things significantly – my partially cooked omelette was sprinkled with flaked smokie (half the fish was enough for a 6 egg omelette, which david and i shared) followed by a drizzle of double cream (1 tablespoon), some grated parmesan and a sprinkle of cayenne pepper. this was then popped under a heated grill for a few minutes, to heat through the topping and crisp the cheese.

the omelette was delicious – the richness of the egg, cream and smokie was balanced by the spicy cayenne, which i really enjoyed.


smoked seafood - ideas?


i was flicking through my cookery books at the weekend and saw reference to smoked anchovies, which reminded me of something i read recently, where yotam ottolenghi was extolling the virtues of smoked oysters as a cupboard standby. so i hit the shops.

sadly i haven't managed to find the smoked anchvoies (does anyone know where in london i can find them?) but did get smoked oysters, smoked mussels and smoked sardines. i just need to decide what to do with them now!

for oysters, ottolenghi's advice is plentiful: "i add them – oil and all – to tomato-based pasta sauces, i crush them with freshly baked potatoes or just spread them over toast with some mayonnaise, a sprinkle of maldon salt and some black pepper. only recently it occurred to me to try adding them to a fish pie, and it worked wonders, adding an extra deep, smoky note."

do you have thoughts on any of the other items? or ideas to supplement those for oysters?


nigel’s top ten – potato pancakes with dill and yoghurt sauce


these little cheesey potato cakes are served with a herby yoghurt and described by nigel slater as “a vegetarian answer to the fishcake” which, as you can see, was not how i viewed them.

the grated potatoes are mixed with crumbled feta, grated carrot and dill plus egg to bind. this felt a bit austere as a meal  so i decided to do them as a breakfast, with smoked salmon to add a bit of luxury.

so, how did i get on?

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thai kedgeree


despite not celebrating christmas i still make the effort to watch all the pre-christmas cookery programmes, with their varying levels of interesting and original ideas for holiday cooking.

the jamie oliver series this year was a bit traditional and sentimental for my tastes but one dish caught my eye – his rescue me kedgeree. it appealed because it was laced with fresh coriander – the stems cooked with the onions at the start of the dish and the leaves added at the end.

i’ve never made kedgeree and i think that still holds true given the very bastardised approach i took to jamie’s recipe. i used brown basmati rice, red thai curry paste instead of madras paste, lime instead of lemon and skipped the boiled eggs which traditional kedgereee demands.

the resulting dish was light but packed with fresh flavours and hints of chilli and lime. perfect if you fancy giving your taste buds something to make them sparkle.

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