Smoked fish is a multi-step, multi-day process, but it’s not difficult to do. All you do is brine the filet (like you would a turkey, but for shorter), let it dry in the refrigerator, then bake it at a low temperature with some smoldering wood chips. After you’ve smoked the fish, enjoy it any way you like, or go on to make my creamy Smoked Fish Dip.
You can use any salmon, swordfish, cod or tuna for this recipe, as capers, fennel, celery and lemon juice are great accompanying flavours for just about all fish. If using tuna, remember it only needs to be seared for a very short amount of time, as you don’t want to overcook and ruin a fine-quality cut.
This is our spin on a classic American tuna salad. It can be enjoyed plain, with crackers, on a sandwich, or over a bed of crisp lettuce as a salad.
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This tasty noodle salad couldn’t be easier to make — the only cooking involved is preparing the noodles. The all-purpose noodle sauce doubles up as a salad dressing and noodle sauce.