Smoking isn't a very common cooking method: it takes some equipment and some skill. But if you're keen to give it a try, seafood is a great place to start. And when it comes to smoking, oily fish is the way to go! Think species like Sea Mullet, Trout, Bonito, Atlantic Salmon, and Blue Mackerel.
Whether you're smoking fish yourself, or just buying it pre-smoked (a far easier option, let's be real), these recipes are a great place to start!
Smoked Tuna Salad
Recipe Here
Smoking was one of the earliest forms of food preservation, though now the method is just used to add flavour. It's actually quite easy to smoke seafood at home in a kettle barbecue or over an old wok. Use this recipe as a starting point if you want to give the method a crack yourself!
Cold-Smoked Ocean Trout Flatbread Rolls
Recipe Here
The lavash used for these tasty little snacks is a flat, rectangular Middle Eastern bread popular for making wraps, also sometimes called mountain bread.
This is a great dish for entertaining! Feel free to swap the Ocean Trout out with either hot-smoked Rainbow Trout, or hot or cold-smoked Salmon.
Smoked Trout & Cracked Wheat Salad
Recipe Here
The best part of this delicious seafood salad (inspired by Middle Eastern tabbouleh) is that it doesn’t require any cooking!
The cracked wheat soaks while you flake the already-cooked trout and chop the remaining ingredients. It’s perfect for spring gatherings, and even keeps well for a few days in the fridge.
Cold-Smoked Salmon with Dill Crème Fraîche
Recipe Here
This dish is a great example of 'less is more'. Delicious strips of smoked Salmon and a creamy, herby spread atop crisp croutons or soft blinis. Simple!
You can also play around a lot with this recipe: test out other herbs like chervil or French tarragon, replace the crème fraiche with cottage cheese or ricotta, or try using hot-smoked salmon or trout instead of cold-smoked.
Kedgeree
Recipe Here
If you don’t fancy seafood for breakfast, Kedgeree is also a popular lunch or supper dish! This version is inspired by Elizabeth David’s recipe in Spices, Salt and Aromatics in the English Kitchen.
There are many variations, so feel free to experiment and get creative. Some recipes add cream for richness while others include sultanas or currants – delicious!