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Old 07-25-2012, 03:41 AM   #11
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Add some lemon juice, salt and pepper in to smoked mackerel. Then have it with toasted bread or bun. It gives a new taste and delicious.
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Old 07-25-2012, 03:58 AM   #12
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I love to smoke fish check out kedgeree and adapt
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Old 07-25-2012, 06:10 PM   #13
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I'd probably sub out the anchovies in Janssen's Temptation:

TNT Stand-by Foods

(My version is posted under an anchovies thread--couldn't find it).
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Old 07-25-2012, 10:00 PM   #14
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Potato/Fish Cakes
Smoked Mackerel Fishcake - Smoked Mackerel Fishcake Recipe
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Old 07-25-2012, 10:17 PM   #15
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how about lob scaus, or north sea leftovers hash,. like corned beef hash but with fish. it could be made with just fish, potatoes, and onions, or a mix of leftover meats and fish, and the potatoes and onions.

with a fried egg on top, it's a delicious norwegian/northern german breakfast made with leftovers .

my mom used to make it with leftover meat (pot roast, corned beef, etc.), then serve it with the egg on top and smoked herring on the side. lots if different ways to go with this one.
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Old 07-26-2012, 12:43 AM   #16
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I use smoked mackerel fish to prepare a puttanesca sauce instead of anchovies .....
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Old 07-26-2012, 04:19 AM   #17
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Baked Potato Stuffed With Smoked Caballa = Mackeral

Boun Giorno,

Here is a lovely take on Smoked Mackeral ... This dish is Greek by Origin.

STUFFED POTATO WITH SMOKED MACKERAL & HERBS

1 baking potato per person ( bake in foil in oven until tender )
150 grams or 5 oz. of diced fine smoked mackeral
1/3 bunch fresh chive finely snipped
1/2 bunch fresh tarragon herb finely minced
1 2/3 oz. or 50 grams of fresh sour Greek Yogurt, with out sugar
30 ml. or 1 oz. Evoo Greek or Italian or Spanish Mediterranean
white pepper freshly ground

1. using a melon ball cutter, scoop out the potato flesh leaving the shell about 1/4 inch thick
2. mash the potato with a fork, and add the smoked mackeral, tarragon, chive, Evoo and yogurt and season with pepper and be cautious with salt as smoked fish is already quite salty
3. fill each potato with the mixture and serve with Pita, and a glass of white Sparkling wine or a cold beer.

ENJOY,
CIAO,
Margaux.
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