Smoked fish recipes that you cannot afford not to try
Smoking adds a unique flavor and flavor to food. Smoked fish is incredibly popular because it is delicious. Fish that are higher in fat, such as salmon, tuna, or sea bass, are great smoking options compared to lean (although lean would also taste amazing).
So if you’re wondering what unique dish to serve for dinner, try any of these smoked fish recipes:
Smoked Haddock with Spicy Red Potatoes
What do you need:
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4 pieces. smoked haddock fillets
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1/2 kilo peeled and cut into 1-inch cubes
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1 onion, finely chopped
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2 garlic cloves, minced
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1-inch ginger root, finely chopped
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2 small green chiles, seeded and finely chopped
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1 cup baby spinach
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4 tablespoons of oil
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2 tablespoons melted butter
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2 teaspoons of black mustard seeds
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1 teaspoon of turmeric
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salt and black pepper
Place fillets on a foil-lined baking sheet. Brush with butter and season with black pepper. Set aside.
In a saucepan, heat the oil and cook the onion until tender. Add the garlic, ginger, green chilies, mustard seeds, and turmeric and cook for another couple of minutes. Add the potatoes, stir well, season with salt, and cook covered for 15 minutes.
When done, add the spinach and cook an additional 5 minutes until the spinach has wilted and the potatoes are tender. Remove from heat and set aside.
Cook the haddock on a preheated grill over high heat until cooked through, about 5-7 minutes.
Prepare 4 hot plates and place a steak on each, then divide the red potatoes among the plates.
Glazed Smoked Trout
What do you need:
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Whole trout fillets
for the brine
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1/2 cup brown sugar
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1/2 cup kosher salt
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1 tablespoon paprika
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
For the glaze
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1/4 cup apple cider vinegar
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1/4 cup honey
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2 tablespoons of brown sugar
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1/2 teaspoon cayenne pepper
Combine the brining ingredients in a plate and, with clean hands, place the fillets on the plate and generously drizzle the mixture all over the fillets. Place the fillets in a skillet, cover with cling film, and refrigerate up to 6 hours.
When ready, rinse well, pat dry, and place in a cool, well-ventilated area to sit for 3 hours. Once ready, cook the trout in a preheated smoker (140 degrees). Combine the glaze ingredients in a bowl and brush the fish with the mixture at the end of each hour.
When the fish reaches an internal temperature of 145 degrees after a few hours, you can take it out.
Try these delicious smoked fish recipes, you won’t regret it!
