I count myself a pretty big fan of Anglo-Indian dishes, but I'd never made Kedgeree before now. Traditionally a breakfast dish—which is where the hardboiled eggs come in—it makes a fine supper, too. This version, from the beloved Williamsburg, Brooklyn sandwich shop Saltie, begins with rich curried rice (some of the best I've ever had) and finishes with smoky whitefish and a scatter of scallions.
'Smoked Fish' on Serious Eats
Rice, curry, smoked haddock, and eggs—at first glance these ingredients seem a tad odd, but if you've ever had a steaming plate of kedgeree, you know that it all comes together like a poem in your mouth.
There's nothing wrong with a big plate of hash made with whatever smoked, brined or roasted meat you've got sitting in your fridge—but there's something special about a hash made with smoked fish.
This smoked trout salad from Bouchon makes a creamy, lemony vinaigrette for the flaked fish, brightens it with fresh herbs, and pairs the flavors against the bitterness of the endives. The potatoes are the perfect vehicle for carrying the smokiness of the trout.
It was time to eat some smoked fish. I don't know why I've been avoiding it for so long, but after finding this recipe in Jamie Oliver's Jamie at Home, I knew I had a perfect place to start. He pairs the smoked salmon with some boiled potatoes, which may sound a little too simple, but the potatoes are actually given a whole lot of love.
While eating a few slices of baguette spread with this, it occurred to me that the creamy, fishy spread is almost like a fancied-up version of that Jewish deli staple, whitefish salad. The smoothness and smokiness were there, but the olive oil and crème fraiche added elegance and rich, fatty flavor.
Photograph from nate steiner on Flickr Though the authors of Almost Meatless call this soup a chowder, it's got more in common with the Scottish classic, cullen skink, also made with milk, potatoes, and smoked fish. The bold flavor of...
This recipe, adapted from Joan Nathan's Jewish Cooking in America, comes straight from one of my favorite breakfast or brunch spots in New York, Barney Greengrass. There they make this recipe with sturgeon, nova (smoked salmon), and even whitefish. I...
In my local market there are multiple stands that sell all manner of smoked and preserved fish, from pickled herring to gravlax-style salmon. But by far the most prevalent are hot-smoked, whole head-on fish like latikas (bream) and forell (trout)....