Potted Trout Potting is an old English technique for preserving meat or seafood by storing it under a layer of fat, similar to French confit or rillettes. The food was traditionally cooked thoroughly to eliminate excess moisture then packed into a ceramic pot. Meats with a lot of natural fat could be sealed under a […]
Aussie Solomon Gundy Solomon Gundy is a classic Jamaican spread (also called solomon-a-gundy) made from heavily salted herring so strongly smoked that the flesh turns a reddish brown (thus ‘red herrings’). The rather odd sounding name comes from the old-fashioned English term salmagundi, referring to a highly-seasoned dish made from a mixture of meat and […]
Potato, Smoked Eel & Fontina Tart This deliciously versatile potato & fontina tart can be vegetarian, but potatoes and smoked fish are such natural partners that I sometimes add smoked eel. Hot-smoked rainbow trout also works; either way use about 300g flesh if using seafood. If Fontina’s not available, use any mild washed rind cheese, […]
