Smoked Fish and Sea Buckthorn Tapas
Smoked Fish and Sea Buckthorn Tapas
Savour this quick and easy seafood recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 15 minutes
  • Cooking Time 35 minutes
  • Yield 4 - 6 servings
  • 400 grams fresh Salmon, Whitefish or Perch
  • Salt
  • 200 millilitres Sour cream
  • 200 grams cooked cold almond Potatoes
  • Hard crisp Bread
  • Browned Butter and Sea buckthorn
  • 100 grams Butter
  • 100 millilitres Sea buckthorn
  • 1 Red onion finely chopped
  • 50 millilitres chopped Chives
  1. Put the butter in a small pot and place it on the stove on medium heat until the butter is golden in colour. Add the sea buckthorn and stir to break them a little. Remove the pot from the heat and add the onions and chives
  2. For this recipe you need a hot smoker and wood chips for smoking. If you don´t have this you can buy already smoked fish
  3. Leave the skin on the fish and rub it with salt on all sides. Let the fish cure for 15 minutes in room temperature. Brush off the salt and smoke the fish for 20 minutes in a hot smoker. Let the fish cool down and take off the skin
  4. Serve the fish on hard crisp bread with slices of cooked cold almond potatoes, sour cream and browned butter and sea buckthorn

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