Smoked fish is such a versatile ingredient in the kitchen, I love it. It makes great, flavourful soups, stews, chowders, breakfasts, main meals ... its uses are endless.
Smoked fish is also healthy if like most foods, you dont eat too much. Smoked oily fish (mackerel, salmon, tuna) have omega-3 fatty acids in them which are good for the heart and the brain.
You will see that most smoked fish recipes are relatively quick, and easy to make and here are some of my favourites.
Cullen is a small town in North east of Scotland and the home of one of Scotland’s most famous dishes, Cullen Skink. It is a hearty soup and traditionally made with Finnan haddock (smoked haddock), potatoes and onions. Cullen Skink recipe is also known as Smoked Haddock Chowder in other parts of Britain.
This Smoked Haddock and Corn Chowder recipe is not dissimilar to a Cullen Skink except flour and cream are used for thickening the soup instead of mashed potato. The soup also has added vegetables, leeks, carrots, spinach and sweet corn, making it hearty, quite healthy and filling; so filling it can be a meal in itself.
Nutritious, tasty and cheap to make; a Smoked Mackerel Fishcake is this and more. Mackerel is not only an economical fish to cook and eat, as an oily fish it also very healthy. Most Mackerel is currently sustainable, so we don't need to feel too guilty eating it.
In this Smoked Mackerel Fishcake Recipe the fish is teamed with hard boiled egg, horseradish cream sauce and parsley which delivers a soft , sweet and extremely tasty fishcake.
Where possible use boneless mackerel fillets to save you the time and trouble removing all the bones.
Though Kedgeree is considered a traditional British food, Kedgeree actually originated in India. Looking at a Kedgeree recipe it is easy to see the Indian influence with curry and rice and with the eggs and smoked fish, the British.
Kedgeree began its life as khichari, a dish of rice and lentils in India but slowly transformed into the current dish during the time of the British Raj.
Kedgeree is considered a breakfast dish but I enjoy it as a light lunch and have even been known to eat it for dinner.