We take you step-by-step through smoking your fish fillets and turning them into the perfect appetizer dip—creamy, smoky, and ...

Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking, it is often poached in milk: the milk helps draw out excess salt. For smoked products that do not ...

Originating in India during colonial rule and inspired by a traditional dish containing lentils, this combination of rice, ...

Steamed fish is the first dish I learned how to cook. My mother showed me how to season the fish, determine how long to steam it and how to sizzle the aromatics with hot oil. Steamed fish is a ...

Claridge’s restaurant introduced its fish pie in autumn 2024, and it quickly became a permanent fixture on the menu. Four types of fish – smoked haddock, prawns, and cured cod and salmon – are placed ...

Cook gently over low heat until soft. Remove from the heat. Stir through the rice with the dill and smoked fish. Season and squeeze over some lemon juice. Serve topped with the peanuts and seaweed ...

You don’t need a big serving, as smoked fish has a rich flavour, and the dish can be surprisingly filling. Serve with a big salad on the side, or plain steamed vegetables. Cook kumara in boiling ...

Take the smoked sword fish in a dish. Add the orange juice and lemon juice so as to cover the fish completely. Keep aside for about 30 minutes. 2. Drain the juice and sprinkle oregano, salt and pepper ...

A hint of smoke transforms food – deepening ... slightly smoky flavour of fenugreek leaves – as well as being cooked on a barbecue or grill. These fish cakes are quick to whip up and an ...