Some of our favourite Smoked Fish Recipes

We love smoked and tinned fish – a great stand-by to have in your fridge and very quick to use. It’s also really useful to have tins of fish in the store cupboard  – tuna, salmon, mackerel, squid…. If you can find the Spanish tinned fish, they are really great quality and feel like a real treat when you are eating them. they also make great presents for foodie friends.

Here are 3 of our smoked fish favourites, all of which serve 4 –

Hot Smoked Salmon and Bean Salad

• 2 large oranges, peeled and segmented. Keep the juice too
• 3/4 tbsp grain mustard
• 1 tbsp runny honey
• 2 tbsp extra virgin olive oil
• 1 tbsp red or white wine vinegar
• 200g radishes, quartered
• 1/2 red onion, peeled & finely sliced
• 30g small capers, rinsed
• 150g cherry tomatoes, halved
• 2 x 400g tins cannellini beans, drained and rinsed
• 350g hot-smoked salmon
• Handful rocket

1. Mix the mustard, honey, oil, vinegar and the retained orange juice to make a dressing.  Season well.
2. In a large bowl, add the radishes, onion, capers, tomatoes, rocket and beans and gently mix together. Add the dressing and carefully combine without bashing up the beans.
3. Put the bean salad in a serving bowl and flake over the hot-smoked salmon and add the orange segments.
4. Serve with some fresh crusty bread.

Hot Smoked Mackerel Paté with Pickled Radish & Fennel

For the Paté

• 400g hot-smoked mackerel
• Grated zest and juice of ½ lemon
• 100g cream cheese
• 100g Greek yoghurt
• 1tsp creamed horseradish
• Sea salt and freshly ground black pepper
• ½ tbsp chopped chives

For the Salad

• 200ml white wine vinegar
• 50g caster sugar
• ½tsp fennel seeds
• ½tsp crushed black peppercorns
• 1 small fennel bulb, finely sliced
• 100g radishes, finely sliced
• ½ red onion, peeled and finely sliced

To Serve

• few fresh dill sprigs
• grated zest of 1 lemon
• bread, crackers or toast

1. To make the pickled salad, mix the vinegar, caster sugar, fennel seeds and pepper.
2. Put the fennel, radish and red onion in a bowl and add the pickling liquor.
3. Leave the vegetables to pickle in the fridge for 15 minutes to 2 hours.
4. To make the pâté, remove the skin from the mackerel and flake into a food processor. Add the lemon juice and briefly blitz. Add the cream cheese, yoghurt, horseradish and lemon zest and season with a little salt and a good twist of black pepper. Blitz until mixed but still a little coarse and chunky.
5. Divide the pâté between ramekins or similar-sized dishes and smooth over the surface of each one with a palette knife. If you’re not serving the pâté straight away, cover with clingfilm and keep it in the fridge.
6. To serve, put the pâté dishes on to plates. Garnish with a twist of pepper, a few fronds of dill and a scattering of lemon zest. Using a slotted spoon, serve some pickled salad on the side and finish by serving with toasted rye or sourdough bread.

If you’d like to smoke your own mackerel, check out how we do it in our woodfired ovens on our youtube channel here.

Hot Smoked Salmon & Dill Pasta

A healthy pasta dish with hot smoked salmon and dill – just five ingredients needed and ready in 20 mins

• 150g hot smoked salmon
• 400g good-quality dried spaghetti
• 100g frozen petits pois
• A small bunch fresh dill ( ½ a supermarket packet is about right)
• 3 tbsp (rounded) crème fraîche

1. First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.
2. Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.
3. Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.

 

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