Smoked Fish from Slow Food Edinburgh
Different ways with smoked fish
From the smoke house...
Edinburgh's Slow Food convivium love to feature the best in Scottish produce at their monthly market stall at Edinburgh Farmer's market. This April they served up some samples of smoked seafood dishes using fish from Kintyre Smokehouse, based in Argyll, Scotland
The dishes they featured included:
Poached Smoked Halibut
This grand old flat fish poached gently in butter. Serve with braised samphire or seasonal green vegetables.
The traditional brunch dish using flaked undyed smoked haddock (be sure to get the undyed rather than the bright yellow version). Once the fish has been pacohed in milk, it is mixed with cooked rice, fried onions,, turmeric, ground coriander, curry powder and served topped with fresh parsley, coriander and chopped har boiled egg.
Smoked Salmon Fish Cakes
Make the most of smoked salmon trimmings by combining with mashed potatoes, butter, mustard, ketchup, spring onion/chives/wild garlic, dill, parsley and lemon zest. Form the mixture into patties, dip in flour, egg and breadcrumbs, season and shallow fry.
A traditional fish soup from Scotland. The Ark of Taste ingredient Finnan Haddie (cold smoked haddock) is boiled with fish stock, potatoes and onions. Read more about Finnan Haddie in the Slow Food Ark of Taste or find my recipe in the Herald here.
Lots of smoked fish lend themselves to easy pâtés and terrines. Mash the cooked, boned kipper with butter, parsley, spring onion, nutmeg, lemon juice and seasoning. Serve on toast or croutons. Alternatively check out my smoked mackerel pâté recipe here.
Kintyre Smokehouse are at Edinburgh Farmer's Market, Castle Terrace the first Saturday of every month, 8am-2pm.
Read more about Slow Food International and Slow Food Edinburgh.
All recipes by Slow Food Edinburgh unless stated.
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