Next time you're looking for a quick evening meal, don't bypass the smoked fish. Dear Christian Dating For Free , My husband and I met on this site. After much prayer and seeking guidance from the Lord, the rest became history.Although I was apprehensive, I went ahead and took the initiative and emailed Mike. : ) Since that time, not a day has passed that we haven't spoken. Our wedding was February 23rd in Montego Bay, Jamaica.
You eat it, cold, with a woolly tomato and wish you'd ordered a takeaway instead.
But good smoked mackerel and trout are moist, soft and luscious. Both are lovely in a salad with green mango and hot, sour, sweet vinaigrette; or toss flakes with roasted beets, spinach and a creamy curry dressing, or with warm hard-boiled eggs, potatoes, pickled cucumber and dill-flecked sour cream.
They work in potato gratin, too – use your favourite recipe and layer fish as you go.
I don't then pull my favourite ancient pot off the top shelf to start a slow braise.
Supper will depend on what's in the fridge – or available at the small parade of shops nearby – and is usually based on the building blocks with which most of us begin the evening meal.
Smoked mackerel and smoked trout seem to be available in even the smallest supermarket or corner shop.
I like smoked food, and while I only ever cook smoked haddock in the cold months, hot-smoked mackerel and trout – because they can be eaten at room temperature and in both hot and cold dishes – seem to straddle the seasons.
Smoked mackerel does make one think of bonfires and falling leaves, yet the last time I visited a smokery it was on the Norfolk coast, under blue skies and sunshine.
The smoked mackerel I bought and served with warm potatoes, baby beets and a buttermilk dressing was perfect summer fare.