Smoked Fish

When you smoke a fish you completely change it, turning it from something delicate and mild tasting to a strong and intense ingredient. In some dishes it works really well and in some not so much. We tend to always use smoked fish in soups; you can lose the flavour of fresh fish in a soup and a lovely cullen skink has got be made with smoked fish - it’s the saltiness and smokiness that makes the dish what it is. But on the other hand, we wouldn’t want a fillet of smoked cod slapped in front of us for dinner. Some people love it and would have smoked everything, so it really is personal preference. Smoked fish can be great in fish cakes as it intensifies the flavour, and it’s so yummy in pâtés where the taste of the fish bursts through the smooth, bland cream cheese.