Scrambled Smoked Fish

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

This dish is one of my favorite ways of using a small amount of smoked fish. It’s also one of my very favorite breakfast dishes. Be sure to try it with either cold- or hot-smoked fish. I use what I call spring onions, which most cookbook copy editors want to change to green onions. They can be purchased all year in supermarkets. About the size of a pencil, they are normally sold in bunches. For this recipe, I use about half the green tops along with the small bulbs. First, I cut off the root ends and the tips of the green parts. Then I peel off a layer and chop what’s left. I also use wild onions with green tops, but be warned that some of these are quite strong.