From open-face smoked-mackerel sandwiches to a smoked salmon and celery root bisque, here are some exciting smoked fish recipes.
Food & Wine
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Farro Salad with Smoked Trout
Filmmaker and chef Daniel Klein created this colorful smoked-fish and whole-grain salad after fishing for gray mullet for an episode of his web series, The Perennial Plate. Instead of smoked mullet, the smoked trout here is easier to find and equally delicious.
Turks call these sandwiches balik ekmek and make them with grilled fish--like mackerel--from the Bosphorus. For his version, Mehmet Gurs spreads grilled bread with a creamy roasted-garlic puree and tops it with smoked mackerel, arugula and slices of red onion and tomato.
"I've never met a wine I didn't like," says Lou Amdur of Lou in L.A. One of the wackiest he's ever tasted is the amphorae-aged Vinoterra Kisi, made from the indigenous Georgian white grape Kisi. It's unexpectedly delicious with smoked fish.
Because chef Michael Allemeier uses a type of half-smoked Pacific chum salmon with a deep color, his bisque is an intense pink. You can use any type of hot- or cold-smoked salmon--just make sure the fish isn't too salty.
Smoked fish--already cooked and intensely flavorful--is an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.
Ten-Minute Smoked Salmon with Avocado-Radish Salad
This recipe uses a super quick method for hot-smoking; it cooks and smokes fish fillets in just 10 minutes. You can serve this smoked salmon hot off the grill, at room temperature or even chilled the next day. Try hot-smoking fillets from other rich, oily fish, such as bluefish, bonito and Spanish mackerel, for equally good results.