FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fish and seafood17Smoked salted and dried foods12Fermented whole fish and seafood4Garum and fish sauces1
Filtered to

Recipes

12 recipes

Newest first
50 per page
Illustrative serving of poached stockfish with wholegrain mustard butter, potatoes, carrots and chives. The mustard-butter sauce is an editorial formulation for this recipe.
Elevated risk

Poached stockfish with mustard butter

Rehydrated air-dried Norwegian cod simmered until it flakes, served with boiled potatoes and carrots under a wholegrain-mustard butter whisked from the fish's own poaching liquid.

Norway · Modern method
· Fish and seafood
A bowl of the original contemporary stockfish, chickpea and olive stew, with large cooked fish flakes, whole chickpeas and dark olives in tomato sauce; an editorial recipe image, not a regional traditional dish.
Elevated risk

Stockfish, chickpea and olive stew

A contemporary Mediterranean-style stew in which poached stockfish flakes are folded into a paprika-spiced tomato sauce with cooked chickpeas and olives.

Modern method
· Fish and seafood
Editorial image of Ghanaian smoked-fish-and-agushie stew with ground melon-seed curds, tomato and peppers.
Elevated risk

Smoked fish and agushie stew

Ghanaian agushie stew combines melon-seed paste with tomatoes, peppers, palm oil and smoked fish, and is served with rice, yam or plantain.

Ghana · Modern method
Fish and seafood
Whole hot-smoked mackerel with a small opened section showing its cooked, flaky flesh.
High risk

Smoked mackerel

Whole mackerel brined for up to a day, then hot-smoked over beech and alder until the oily flesh takes colour and smoke, in a Czech smokehouse recipe.

Czechia · Modern method
Fish and seafood
Illustrative original of the Latvian sprat producer's layered sprat salad: potato, carrot, sprats, egg, fresh cucumber and a pale egg-white topping.
Elevated risk

Layered salad with Latvian sprats

A Latvian Šprotes page’s layered salad uses one can of sprats in oil, grated vegetables and eggs with mayonnaise. The page gives no serving yield, can size or complete vegetable-cooking method.

Latvia · Modern method
Fish and seafood
Sol over Gudhjem: hot-smoked herring, radish, red onion and chives on buttered dark rye, topped with one raw egg yolk.
Elevated risk

Sol over Gudhjem

Sol over Gudhjem layers hot-smoked herring and vegetables on buttered rye bread, topped with egg yolk.

Denmark · Modern method
Fish and seafood
Dutch smoked-eel roll filled with lettuce, cucumber and basil-chive dressing, served on a plain plate.
Elevated risk

Smoked eel roll

This Dutch lunch roll combines purchased smoked eel with cucumber, basil, lemon dressing and lettuce.

Netherlands · Modern method
Fish and seafood
Hot-smoked salmon served over colcannon with stir-fried vegetables and mustard-cream sauce.
Elevated risk

Hot-smoked salmon on colcannon

Burren Smokehouse’s colcannon dish serves hot-smoked salmon with mashed potatoes, cabbage, stir-fried vegetables and mustard cream.

Lisdoonvarna, County Clare · Modern method
Fish and seafood
Soft scrambled eggs with chives in a nest of smoked salmon, served with buttered sourdough and lemon.
Elevated risk

Highland smoked-salmon scramble

Softly scrambled eggs enriched with cream and butter, served with cold-smoked salmon, chives, lemon and sourdough toast as a British breakfast dish.

Modern method
Fish and seafood
Craster kipper club sandwich on brown bread with smoked herring, romaine, avocado, boiled egg and lemon mayonnaise, shown whole and cut.
Elevated risk

Craster kipper club sandwich

A warm club sandwich of oak-smoked Craster kipper fillets layered with soft-boiled egg, romaine, avocado and lemon mayonnaise on brown bread.

Craster kippers · Modern method
Fish and seafood
Creamy Arbroath smokie risotto with peas, a poached egg and parsley-lemon gremolata.

Arbroath smokie risotto

A four-serving risotto published in the 2014 Arbroath Smokie Trail booklet and credited to Hayley Wilkes. It cooks with finished Arbroath smokies; it does not describe smoking fish.

Arbroath, Angus · Modern method
Fish and seafood
A bowl of smoked haddock chowder with potato, sweetcorn, spinach and parsley, finished with charred corn.
Elevated risk

Smoked haddock chowder

Alfred Enderby’s chowder combines smoked haddock with potato, sweetcorn and spinach in a milk-and-stock broth.

Grimsby, England · Modern method
Fish and seafood