lid and cook gently for 30 mins without browning. Stir
Arrange the smoked fish fillets on serving plates, cover
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.
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.
arsnips and potato. Let stand for 15 minutes, then squeeze to
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.
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.
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.
Mix all brine ingredients thoroughly.
Cut fish in 1-2\" pieces,
he other half for the sauce.
Chop fish fillets roughly, place
immer. Add fish and simmer over low heat for 10 mins, or
ablespoon stock powder. (Or use fish or chicken stock).
Simmer
ver medium heat. Saute fennel for 5 mins. Season. Add wine
hen reduce heat and simmer for 15 mins, or until tender
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.
ny skin on the fish. Place the fish in a medium sized
In a food processor or blender, add smoked fish, cream cheese, lemon peel and juice; cover and blend until almost smooth.
Transfer fish to a serving container; stir in parsley, dill, shallot, black pepper and salt; cover and chill mixture in the refrigerator for at least 4 hours.
To serve, let stand at room temperature for 15 minutes; garnish with additional dill and serve with suggested accompaniants.
ivide among plates. Top with fish. Drizzle some aioli over. Serve
Remove skin and bones from fish and separate into individual flakes with a fork.
Mix cream cheese, lemon juice, and onion.
Whip until smooth and fluffy.
Add fish and parsley and mix.
Chill for 1 hour.
Serve with assorted crackers.