Smoked Fish
Ingredients
Directions
Smoke the fish
Suspend the fish over burnt peats that do not smoke strongly.
Smoke the fish for 2 hours at a safe distance to avoid heating it.
Serve
Moisten with 1 or 2 drops of sweet oil before serving.
Serve the smoked fish at breakfast with bread and butter, either cold or warmed through.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fish
- Is the main food being smoked, so its flavour and texture define the dish.
- Peats
- Provide the smoke that flavours the fish as they burn slowly.
- Sweet oil
- Adds a little moisture and richness to the smoked fish surface.
The step that matters
Keeping the fish at a safe distance from the peats. If the fish sits too close, it heats quickly instead of slowly absorbing smoke. Gentle, indirect heat smokes and dries the flesh evenly without cooking it too fast or scorching the surface.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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