Smoked Fish
Ingredients
Directions
Smoke the fish
String the fish and suspend it over burnt peats that do not smoke strongly.
Ensure the fish is at a distance that prevents it from heating.
Smoke the fish for two hours.
Serve
Serve the smoked fish at breakfast with bread and butter, either cold or warmed through.
Moisten with one or two drops of sweet oil.
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
- Main ingredient; its flesh takes on smoky flavour and firms as it cures in the smoke.
- Sweet oil
- Adds a little fat and moisture to the surface of the finished smoked fish.
The step that matters
Keep the fish at a distance from the heat. If the fish sits too close to the burning peats, it cooks and dries quickly instead of slowly absorbing smoke. Spacing lets the smoke flavour the flesh gently and keeps it moist.
“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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