Smoked Cod Food

SMOKED COD RILLETTES

Smoked Cod Rillettes image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 shallot, finely chopped
Canola oil, for cooking
1 quart cold-smoked cod
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped scallion
1 tablespoon hot sauce
1 tablespoon freshly ground black pepper
1 tablespoon salt, or more as needed
1 teaspoon fermented Fresno powder (sub cayenne if unavailable)
1 teaspoon MSG, optional
Juice and zest of 2 limes, or more as needed
Juice and zest of 1 lemon, or more as needed
1/2 preserved lemon, finely diced
Toasted crostini, for serving

Steps:

Sautee the shallots in a pan in some oil until softened. Set aside.
With clean hands, break apart smoked cod into bite-size pieces.
In a large bowl combine sour cream, mayonnaise, dill, parsley, scallion, hot sauce, pepper, salt, Fresno, MSG if using, lime juice and zest, lemon juice and zest, preserved lemon and shallots. Taste for salt and citrus. Add more if needed.
Add smoked fish pieces. Chill and serve with toasted crostini.

WARMED SMOKED BLACK ALASKAN COD SALAD

Warmed Smoked Black Alaskan Cod Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 21

Ingredients

1 cup rose or fingerling potatoes
Salt
1 cup vegetable stock
2 tablespoons grainy mustard
1 tablespoon Dijon mustard
1/2 cup rice wine vinegar
1/2 cup horseradish
1 tablespoon fresh lemon juice
Salt and pepper
2 cups grape seed oil
1 cup homogenized milk
1 sprig thyme
1 bay leaf
1 clove garlic
4 (2-ounce) fillets smoked black cod
8 cups baby leeks
1 cup arugula
1 cup chickweed
1/3 red onion, thinly sliced
1 radish, thinly sliced
Osetra Caviar

Steps:

In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside.
In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar.

SMOKED COD IN PARSLEY SAUCE

Smoked Cod in Parsley Sauce image

Make and share this Smoked Cod in Parsley Sauce recipe from Food.com.

Provided by Sara 76

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

600 g smoked cod, cut into chunks
1 (440 g) can evaporated milk
1 small onion, finely chopped
1 tablespoon plain flour
1 tablespoon butter
1 tablespoon fresh parsley, chopped
salt
pepper

Steps:

Melt butter in a saucepan. Add onion and cook until tender.
Stir in flour, and cook for about 1 minute, stirring constantly.
Slowly stir in milk.
Add fish and parsley, and simmer until sauce thickens and fish is cooked through.

Nutrition Facts : Calories 374.1, Fat 22.5, SaturatedFat 13.8, Cholesterol 79.1, Sodium 286.4, Carbohydrate 28.4, Fiber 0.8, Sugar 1.5, Protein 15.9

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

Smoked Fish ( Brine Recipe and Smoking Directions) image

This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.

Provided by Mamas Kitchen Hope

Categories Lunch/Snacks

Time 6h20m

Yield 1 batch

Number Of Ingredients 4

Ingredients

3 -5 lbs fish, roughly
1 gallon water
1 1/3 cups canning salt
2/3 cup brown sugar

Steps:

Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2

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