Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
sing.
Gently add the smoked fish, but don't stir or
Arrange the smoked fish fillets on serving plates, cover
minced onion, garlic, ginger. turmeric and cayenne pepper.
cut frond select parts of young leaves, wash and set aside.
diced smoked fish, wash and set aside.
stir-fry seasoning that has been mashed until fragrant, enter the bay leaf.
enter the coconut milk, stir until boiling.
after boiling enter salainya fern fronds and fish, add salt and flavoring.
stir not to break the coconut milk, after the leaves and tender smoked fish, lift -- and ready to be served.
Remove smoked fish flesh from bones and skin.
Place in salad bowl and flake with fork.
Add chopped vegetables and pickle. Stir in mayonnaise.
Serve on party crackers as Hors D'Oeuvres or use to enhance salads.
Cook the onions and garlic in oil until translucent.
Add the diced tomatoes, and cook until soft.
Stir in tomato paste, curry powder and dill.
Allow the mixture to simmer for 5-10 minutes. Add a bit of water if it becomes too thick.
Add the smoked fish at the last minute, just cooking it long enough to warm.
Garnish with a sprinkle of dill. Serve over rice or Pasta.
Remove skin and bones from smoked fish and flake with a fork.
Cut green tops from onions and mince the remainder.
Combine fish, onions, and rest of ingredients and mix well.
Chill at least 1 hour before serving.
Overnight chilling improves flavor.
Serve with bread chips, crackers, or flatbread.
Boil kumara and mash, add milk and mix thru.
Heat a dash of oil in a non stick frying pan and cook onion until soft.
Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes.
Stir in the smoked fish then pour into a medium sized oven proof dish.
Place the mashed kumara on top of the fish pie.
Place in an oven preheated to 180\u00b0C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top.
Serve with a salad or your favorite green vegetables.
Put the smoked fish in a medium bowl and add the milk. Cover and chill for 30 minutes to an hour. Stir in the cream cheese, onion, celery, parsley, relish, lemon juice, Worcestershire sauce, and cayenne, salt and pepper to taste.
Cover and chill for 2 to 3 hours until flavors have blended.
Serve with your favorite crackers.
o 2 ounces of the smoked fish and a dollop of caper
Mix all brine ingredients thoroughly.
Cut fish in 1-2\" pieces,
or the sauce.
Chop fish fillets roughly, place in a
ablespoon stock powder. (Or use fish or chicken stock).
Simmer
elery to a simmer. Add fish and simmer over low heat
Remove the skin bones from the fish; discard. Flake the fish.
Mix all the remaining ingredients, except the garnishes, in a medium bowl. Add the fish and mix lightly to combine. Cover and refrigerate until required.
Transfer to a serving bowl. Garnish with preserved lemon peel and coarsely chopped parsley.
ivide among plates. Top with fish. Drizzle some aioli over. Serve
arsley. Gently mix in flaked fish. Distribute between pepper halves and
nd lemon zest. Fold in fish, spring onions and dill. Season
Melt butter in large pot or soup kettle. Add chopped onion and fish cut into bite-size pieces. Saute lightly until onion is tender. Add potatoes and water. Cover and cook until potatoes are done. Add milk and warm just to boiling point. Garnish with parsley. Serve with whole wheat bread.
Flavor improves if leftover.
Skin the smoked fish and remove it from the bones. Break fish into small pieces and put it in a large bowl. Add the rest of the ingredients and mix well. Serve on crackers or bread. Makes about 3 quarts.