Smoked fish recipe adjustment
I’ve got skinless frozen haddock that I want to smoke, turn into a pâté, and serve with dark rye. The recipes I’ve found call for starting with whole or skin on fish. Any recommendations on adjusting the recipe?
Also searching for a good smoked haddock pate recipe if you’ve got one Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude