Occasionally we serve just three different types of smoked fish, for example salmon, mussels and trout, on tiny rounds of Ballymaloe brown yeast ... ground pepper and sugar. Fold in the softly ...

This brown sugar glaze is absolutely incredible over the top of your smoked ham recipe. This recipe can ... There is no need ...

Remember, smoked salmon with added flavourings, for example honey and sugar ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature ...

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

Nevertheless, the sight of a whole fishing smoking is something special, and smoked skin ... the salt and sugar has dissolved. Cool in fridge and add your fish only once the brine has completely ...

Our cookbook of the week is Second Helpings by Sue Quinn. Jump to the recipes: salted cocoa, tahini and buckwheat crunch , ...

James Beard Award finalist Ashleigh Shanti’s debut cookbook, ‘Our South,’ comes out just as her beloved city fights to ...

like mullet, kahawai, trevally or gem fish, used in this smoked fish kedgeree dish.

This recipe uses more fresh fish, as sometimes the smoked fish can have quite a strong flavour. Play around with the ratio of fresh and smoked fish to find your perfect balance.