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I'd love to try smoked haddock. Ever have Danish, Bornholm smoked herring? IMHO, it's much nicer than kippers, though kippers are pretty good. Or smoked mackerel? :yum:
no,i haven't tax,but i've just googled them & they look very similar to one of dads favourite smoked fish...buckling herrings.if they are like buckling,they are "the bomb"!!.smoked mackerel i eat by the plateful:yum:!may recall i made a smoked mackerel dauphinoise a while back:yum:
http://www.discusscooking.com/forums/f16/harrys-smoked-mackerel-dauphinoise-81041.html
 
no,i haven't tax,but i've just googled them & they look very similar to one of dads favourite smoked fish...buckling herrings.if they are like buckling,they are "the bomb"!!.smoked mackerel i eat by the plateful:yum:!may recall i made a smoked mackerel dauphinoise a while back:yum:
http://www.discusscooking.com/forums/f16/harrys-smoked-mackerel-dauphinoise-81041.html
I remember that. It looks/sounds good. I have never had cold smoked fish cooked. Just eat it as an open-faced sandwich or next to some boiled 'taters.
 
I remember that. It looks/sounds good. I have never had cold smoked fish cooked. Just eat it as an open-faced sandwich or next to some boiled 'taters.
the smoked mackerel i used is hot smoked,tax,so can be eaten as is or incorporated in a dish like the dauphinoise.prefer to cook with the hot smoked 'cos it is a bit less oily,in my experience, than the cold smoked,so doesn't "interfere" with the cream.can also buy cold smoked mackerel over here too,love that grilled & eaten with either hot horseradish sauce or gooseberry marmalade:yum:!
 
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tonight,ladies & gents,a taste of tuscany.slow braised ox cheek ragu in a cherry tomato,roasted red pepper,chianti & anchovy stuffed green olive sauce."home made" pappardelle cut from fresh lasagne sheets & broccoli.chianti riserva to wash it down...chin chin:yum:!!
 

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tonights offering was born of a conversation tax,addie & i had about smoked fish.my smoked mackerel dauphinoise came up in said conversation
http://www.discusscooking.com/forums/f16/harrys-smoked-mackerel-dauphinoise-81041.html
and i decided to make a quick,"deconstructed" version using gnocchi.only real changes to the original receep were the cooking method,i left out the gruyere that i would normally use & "cut" the richness of the sauce with a chug of dry pinot grigio.washed it down with ice cold welsh cider:yum:!
harry's "deconstructed" smoked mackerel dauphinoise with gnocchi & broccoli.diolch i chi(welsh for thank you)!!
 

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Here are the pics from tonight's baked ham, potatoes dauphinois, steamed beets and spinach salad with roasted beet strips, bacon and warm honey mustard dressing.

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I really need to get some white plates, these dark ones don't do anything for the photography =\
 

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Not much longer now...
 

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harry's monster chinese outdoor reared pork ribs(1lb each!!),prawn fried rice & pak choi steamed with oyster sauce.thank you!!
 

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