Smoker Recipes for Fish.
SMOKED FISH AND CORN BAKE
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750g fish fillets
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3 eggs
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500g creamed corn
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½ c milk
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Pinch salt
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¼ tsp Tabasco sauce
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¼ tsp dry mustard
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½ tsp Worcestershire sauce
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2 tsp lemon juice
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1 c fresh breadcrumbs
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Parmesan cheese
Directions
Place 2 Tbsp sawdust in base of Togar smoke oven. Smoke fish fillets for 12 minutes.
Beat eggs slightly and stir in corn, milk and Tabasco sauce. Season with salt, mustard, Worcestershire sauce and lemon
juice. Add flaked smoked fish and pour into greased casserole dish. Sprinkle with breadcrumbs and cheese. Bake at 180°C
for 30 minutes.
SNAPPER/TAILOR FILLETS
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4 snapper fillets
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½ tablespoon salt
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1 teaspoon brown sugar
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1 teaspoon mustard seed, crushed
Directions
Mix the salt, sugar and crushed mustard seeds with a little water to make a brine. Soak fillets for 3-4 hours turning once.
Sprinkle the base of Togar smoke oven with 2 tablespoons of sawdust. Place snapper fillets on rack in smoker and smoke for
20 minutes. Remove immediately.
SNAPPER/TAILOR AND ORANGE SALAD
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4 smoked snapper fillets (see above)
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4 oranges
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3 tablespoons cucumber, finely chopped
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3 tablespoons dill pickles, finely chopped
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1 teaspoon paprika
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1 lemon, sliced
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parsley
DRESSING
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3 tablespoons sour cream
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1 tablespoon spicy tomato sauce
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½ tablespoon lemon juice
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salt and pepper to taste
Directions
Flake the smoked snapper fillets coarsely. Cut orange and remove flesh. Discard seeds and membrane, cut fruit into
chunky pieces and drain. Combine orange with cucumber, dill pickles and parsley.
Blend together sour cream, tomato sauce, lemon juice, salt and pepper. Stir in the orange mixture and fold in the
smoked snapper fillets, taking care not to break the flakes. Place in salad bowl and sprinkle with paprika. Garnish with
lemon slices. Serves 4.
SMOKED FISH PATTIES
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2 cups smoked fish, chopped finely
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2 cups cracker crumbs
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½ cup milk
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1 egg, well beaten
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pinch salt and pepper
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cooking oil
Directions
Combine all ingredients except cooking oil and form into patties. Heat enough oil to cover bottom of skillet. Fry until
golden brown.
TROUT PATE
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500g smoked trout
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125g cream cheese
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1 tablespoon basil
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1 tablespoon parsley, chopped
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salt and pepper to taste
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1 tablespoon port
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1 tablespoon brandy
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3 tablespoons cream
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1 tablespoon prepared horseradish sauce
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1 tablespoon lemon juice
Directions
Remove the skin and bone from trout and flake roughly. Place together with the cheese, basil, parsley, salt and pepper in
electric blender. Blend until mixture forms a puree. Spoon the mixture into a bowl and beat in port, brandy, cream,
horseradish sauce and lemon juice. Continue beating until smooth and creamy. Spoon pate into individual dishes and
smooth the top down with the back of a spoon. Serve with hot buttered toast as an entrée or serve with artichoke hearts
for lunch.
SMOKED MULLET ENTRÉE
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2 smoked mullet (tailor or other smoked fish may be used)
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3 lettuce leaves
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1 lemon, cut into wedges
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1 tablespoon capers
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1 onion, sliced
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1 sprg parsley
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2 hard boiled eggs, sliced
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1/2 cup sour cream with 1 tablespoon horseradish cream stirred in
•
4 cherry tomatoes
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4 slices toast, quartered
Directions
Carefully divide each fish into 4 fillets removing the skin. On each serving plate arrange a fillet on a lettuce leaf. Top with
onion rings and capers and arrange other ingredients around the fish. Serve with sour cream and horseradish sauce.
SMOKED FISH CHOWDER
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125g bacon or salt pork, diced
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2 cups smoked fish, diced
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4 medium potatoes, peeled and sliced
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2 onions, sliced finely
•
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2 cups milk
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½ teaspoon salt
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½ teaspoon pepper
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3 cream crackers
3 cups boiling water
Directions
Fry bacon or pork in cast iron skillet until crispy, then remove it and set it on paper towels. Add smoked fish, potatoes,
onions and cover with boiling water. Simmer for 30 minutes or until potatoes are cooked. Add milk and heat for 10
minutes. Season with salt and pepper. Just before serving float halved cream crackers on top.
SEAFOOD SALAD
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200g smoked fish
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175g crab meat
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175g shrimp
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2 tablespoons French dressing
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1 cup celery, diced
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½ cup mayonnaise
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½ cup cucumber sliced
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3 tablespoons chopped shallots
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2 tablespoons lemon juice
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salt and pepper and paprika to taste
Directions
Flake fish and crab meat. Remove black line from shrimp, then mix with fish and crab meat. Stir in French dressing and
allow to soak for 15-20 minutes. Add remaining ingredients, toss lightly. Serve over lettuce.
SMOKED CREAM OF SNAPPER SOUP
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2 cups smoked snapper
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2 litres milk
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2 onions, sliced
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4 tablespoons flour
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¼ teaspoon pepper
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2 teaspoons salt
Directions
Rub snapper through sieve. Heat the milk and onion to scalding, then remove onion. Melt the butter, blend
the flour, pepper and salt. Add milk gradually stirring constantly. Add snapper and cook until smooth and
thickened.
SMOKED TUNA
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2 tuna steaks, 2cm. thick
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a few slices fresh ginger, unpeeled
MARINADE
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3 tablespoons mirin
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2 tablespoons sesame oil
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1 teaspoon Kikkoman salt reduced soy sauce
SALAD
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100g snow pea shoots
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100g bean sprouts
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1 Spanish onion, finely sliced
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1 red capsicum, roasted, peeled, seeded and sliced
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2 tablespoons finely chopped coriander
Directions
Combine marinade ingredients and marinate tuna for at least 1 hour. Drain, reserving the marinade. Sprinkle 2
tablespoons of sawdust in base of Togar smoke oven with ginger. Position tuna on a rack in the smoker and smoke for 10
minutes. It will be pink in the centre. Remove and serve on a bed of salad, combined snow pea shoots, bean sprouts,
finely sliced Spanish onion, some of the sliced roasted red capsicum and chopped coriander. Rub the tuna with a little pile
of remaining capsicum. Spoon a little reserved marinade over. Serves 4.
SMOKED FISH PIE
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600g smoked fish
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200g mushrooms, sliced
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½ bunch shallots, chopped
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1 tablespoon fresh dill, finely chopped (other herbs such as parsley or mint may be used)
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50g butter
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40g flour
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1 litre fish or chicken stock
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¼ cup dry white wine or sherry
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freshly ground black pepper
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2 cups seasoned mashed potato
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½ cup grated cheese
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paprika to taste
Directions
Remove all flehfrom the fish and flake. Melt butter and gently sauté the mushrooms and shallots for 2-3 minutes. Add flour
and stir in and cook for a further 2-3 minutes. Add the wine and stock and stir until thick. Add the fish, herbs and lemon
juice and season with pepper. Simmer gently for 2-3 minutes. Pour into pie or casserole dish and top with mashed potatoes.
Sprinkle cheese and a little paprika over the top and finally bake or grill until the top is golden brown.
SNAPPER QUICHE
Directions
Sprinkle base of Togar smoke oven with 2 tablespoons of sawdust. Place fillets on rack in smoker and smoke for 20
minutes. Leave in smoker to cool. Line a 23cm quiche dish with shortcrust pastry and prick with a fork. Flake the cooled
snapper fillets coarsely. Beat together the eggs and cream and stir in the grated cheese, spring onions, lemon rind and
juice. Mix thoroughly and fold in snapper fillets carefully. Pour in quiche dish and decorate with zucchini. Bake in
preheated oven, 190 deg. C (375 deg. F) for 30 minutes or until filling is set and golden brown. Serve with a mixed salad.
Serves 4.
HONEY CURED PRAWNS
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16 green prawns
MARINADE
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2 teaspoons soy sauce
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½ tablespoons olive oil
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1 tablespoon honey
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1 tablespoon dry sherry
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1 ½ teaspoons ginger, grated
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1 teaspoon pressed garlic
Directions
Shell prawns, peel and clean. Thread prawns on skewers, 4 at a time. Place marinade ingredients in a bowl and mix
well. Marinate prawns for 4 hours, turning frequently. Remove prawns and reserve marinade.
Sprinkle base of Togar smoke oven with 2 tablespoons of sawdust. Place prawns on rack in smoker and smoke for 15
minutes, turning once. Remove immediately and serve with the reserved marinade on a small bed of rice or as an entrée.
Serves 4.
SEAFOOD SESAME BALLS WITH MANGO SAUCE
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500g sea perch
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500g royal red prawn meat, deveined
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2 egg whites
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3 small fresh chillies, chopped
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½ cup chopped coriander
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2 green onions, chopped
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1 cup sesame seeds
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¼ cup dark sesame oil
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4 star anise, crushed
SAUCE
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1 Spanish onion, finely diced
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1 tablespoon peanut oil
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1 green mango, diced
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2 small green chillies, seeded and chopped
Directions
Blend seafood, egg whites, chilli, coriander, onion and salt to taste in a food processor until smooth. Form tablespoons of
the mixture into balls, then roll lightly in sesame seeds. Cover and refrigerate until recquired. Before cooking, brush with
sesame oil. Place 2 tablespoons of sawdust and star anise in base of Togar smoke oven. Place seafood balls on rack, cover
and position over burner. Smoke for 10 minutes. Serve hot or at room temperature with mango sauce.
For sauce, cook onion gently in oil until soft. Add mango and chilli and heat, stirring, until flavours have blended, but
the mixture is still quite chunky. Makes about 40 seafood balls.
SMOKED MUSSELS WITH FRESH TOMATO SALSA
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2kg mussels, cleaned and steamed until just opened.
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Chilli oil
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Ancho or mild chilli powder (optional)
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3-4 dried chillies, crushed
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2 cloves garlic, unpeeled and crushed
FRESH TOMATO SALSA
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4 tomatoes, finely diced
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2 yellow banana chillies, finely diced
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4 cloves garlic, finely chopped
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1 Spanish onion, finely chopped
Directions
Remove top shell from mussels. Brush meat with chili oil, (and sprinkle with chilli powder). Sprinkle 2 tablespoons
of sawdust in base of the Togar smoke oven, add chilli and garlic. Position a small metal container of water on base
of smoker. Place the mussels on rack in smoker. Cover, then place over burner and smoke mussels for 5- 8
minutes. Serve warm with fresh tomato sauce. To prepare fresh tomato sauce, combine all ingredients with salt
and freshly ground black pepper to taste. Chill until required. Serves 6.
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2 snapper fillets
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200g shortcrust pastry
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3 eggs
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1 cup cream
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1 cup aged cheddar cheese, grated
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2 spring onions, finely sliced
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1 teaspoon lemon rind, grated
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1 teaspoon lemon juice
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1 sliced zucchini
