Put the Kingfish slices in a bowl.
or taco sauce or in recipes like the adobo mayo.
an with one-third of smoked salmon, allowing salmon to overhang
Set aside.
For the smoked salmon topping, combine ingredients in
Chop 8 oz of the smoked salmon and stir into the
se.
To make the smoked chicken, potato and feta salad
To make the mustard dressing, whisk together all ingredients in a bowl until well combined. Season.
Combine smoked trout, cucumbers, dill and 1/2 the dressing. Toss to combine.
In a separate bowl, combine radishes, watercress and chives. Toss with remaining dressing. Combine with smoked trout mixture and sprinkle with reserved herbs.
he remaining ingredients.
Montreal Smoked Meat: Rub 1/2 of
ot suggested salt as the smoked salmon is salty, but do
Preheat oven to 180c.
Heat the oil in a small pan, add the onions and garlic and saute about 2 minutes.
Remove from the heat and add the herbs.
Whisk the eggs and cream together, add the smoked salmon and cooled onion/garlic mix.
Stir well and pour into a greased loaf pan.
Bake 20 minutes.
Top with the cheese and salt and pepper and return to the oven for about 10 minutes more, or until set.
Serve hot, topped with sour cream if you wish.
side.
Lay slices of smoked salmon over base to completely
f it is smoked or un-smoked - I used un-smoked.
Cooking
PREPARE SMOKED GOUDA BECHAMEL:
In a
russels sprouts and half the smoked salmon slices in the pastry
sing.
Gently add the smoked fish, but don't stir
For the fennel remoulade, trim fennel, reserving small fronds. Using a mandoline or sharp knife, thinly slice fennel and place in a bowl. Add mayonnaise, mustard, capers and lemon juice and stir to combine.
Spread bread with butter. Place smoked salmon slices on bread. Top with fennel remoulade, onion, salmon roe and reserved fennel fronds. Serve.
Sift flour, baking powder, paprika and salt into a medium bowl. Gradually whisk in egg and milk until smooth. Stir in corn, onions and cilantro. Season.
Lightly oil a large frying pan and place over medium heat. Working in batches, drop 1 tbsp batter for each fritter into pan and cook until browned lightly on both sides.
Serve fritters topped with avocado and smoked salmon.
br>Place a layer of smoked salmon across the middle of
br>Finely chop half the smoked salmon slices and mix with
ork surface.
Arrange the smoked salmon slices on the cling