I love smoked fish. It is packed with so much flavour that a little goes a long way.
In this recipe the quantity of vegetables could easily be increased without increasing the quantity of fish and the dish would still be
flavoursome and satisfying.
There are two methods of smoking fish, hot and cold. Hot smoking is basically cooking food over smoke and is the method used by most home smokers. Cold smoking is a specialised process and we are most familiar with it in the form of thin slices of salmon in vacuum packs in the supermarket.
In Hawke’s Bay look for hot smoked fish at Tangaroa Seafoods
(Tangaroa St, Ahuriri, Napier); Hawke’s Bay Seafoods (Corner
Pandora Rd & Ahuriri Quay, Ahuriri, Napier, Heretaunga St West, Hastings and Hastings Farmers’ Market every Sunday); and at
Fennel, Potato & Smoked Fish Hash
On this occasion I used smoked salmon, but any naturally hot smoked fish such as gemfish, hake, hoki or blue cod also work well.
Serves 2-4 depending on the meal and what else is served with it – see serving suggestions below.
500g potatoes, scrubbed – no need to peel
¼ cup olive oil
2 medium fennel bulbs
1 medium (about 150g) red onion, chopped
1 tsp fennel seeds
300g hot smoked fish fillet of your choice, skin and bones removed, flesh flaked
freshly ground black pepper
1 Cook potatoes until just tender – I do this in the microwave as it quick and easy, but use another method if you prefer. Set aside to cool slightly, then cut into 1cm chunks.
2 Trim fennel and reserve any feathery tops. Cut fennel in half lengthwise, remove core and chop.
3 Place 2 tbsp oil, fennel, onion and fennel seeds in a frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables are soft and starting to brown. Remove vegetable mixture from pan and set aside.
4 Heat remaining oil in a clean frying pan over medium heat, add reserved potatoes and cook, turn occasionally, for 10-15 minutes or until golden. Reduce heat, return fennel mixture to pan, mix to combine and cook for 3-4 minutes longer to heat through.
5 Add salmon and mix gently to combine. Season to taste with freshly ground black pepper and cook for 2-3 minutes to warm through. Add a good squeeze of lemon juice, to taste. Serve scatter with chopped reserved fennel tops.
Serving suggestion: For a great bunch or supper, top with a poached egg and accompany with a salad of mixed leaves.
Happy cooking and eating.
Recipe by Rachel Blackmore
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