As far as I’m concerned, everything tastes better smoked. Meat, fish, cheese, chillies, salt (weird but true), shoes, car, cat, smoke it all I say. From a handful of woodchips chucked on the barbecue, to a tea smoked chicken breast, I’ve always loved finding ways of adding smokey flavours to food. But this only covers cooked or ‘hot smoked’ food. What about reproducing the delicate flavours of smoked trout, or smoked cheese? These foods are produced through ‘cold smoking’, whereby smoke is produced away from the food and funnelled through so the temperature of the food remains low (usually less than 30 degrees C). As it sounds, this usually requires complicated and expensive equipment, but not always… Continue reading
Gluten Free Salmon Fishcakes with Beetroot & Radish Salsa
Better late than never! Here is the promised second beetroot recipe, not exactly focused on beetroot but nevertheless, the little purple chaps are definitely in there somewhere.
This a variation on several Italian themed fishcake recipes using polenta. I have seen a version that uses salt cod, also soaking the polenta in hot water and including in the main mix (in Maxine Clark’s Flavours of Tuscany). Nigella Lawson’s recipe recommends the use of tinned salmon over fresh fish, and let’s be honest, we should be grateful for some way of using the otherwise inedible pink tinned mush (though I’ve found it goes well on rye bread with watercress if you use just the first 6 ingredients below)… Continue reading