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Smoked fish is a prominent item in Russian cuisine, Ashkenazi Jewish cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines and the Pacific Northwest cuisine. In Israeli cuisine, smoked trout is traditionally eaten as part of meze, especially at breakfast. Sometimes rosemary leaves are added.
6 oz skinless smoked-trout fillet, flaked into 1-inch pieces (1 cup) 3 oz pitted Picholine olives, chopped (1/2 cup) 1 / 4 cup drained capers; 1 cup grated Pecorino Sardo cheese, plus more for garnish
Jallab – a Middle-Eastern fruit and rose syrup smoked with Arabic incense. Smoked egg – smoked quail or other fowl eggs. Smoked garlic – popular in several areas of the world. Smoked plum – an East Asian smoked fruit also used to make the Korean medicinal tea, Jeho-tang.
Directions. I n a bowl, combine the cream cheese, shallot, chopped chives, capers and lemon juice. Season with salt and pepper. Spread the English muffins with the caper cream cheese. Top with the ...
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite [1] or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was ...
Spicy Smoked Salmon Cocktail Crêpes: Add 1 tbsp of chopped chiles in oil to the filling. Lillet Smoked Salmon Cocktail Crêpes: Substitute orange zest and juice for the lemon zest and juice, and add 1 tbsp of white Lillet (Blanc) to the filling. Recipe courtesy of Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg/Chronicle Books, 2012.
Kipper. A kipper is a whole herring, a small, oily fish, [1] that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Kingdom, Republic of Ireland and some regions of North America, kippers are most commonly eaten ...
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