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.
Recipes
1504 records with their sources, across 11 categories.
Recipes
Elevated risk
Tradiční valašská kyselica
A Valašsko sauerkraut soup with smoked bones, cream and seasonings. The meat is simmered, removed from the bone and returned to the soup after frying with onion.
Elevated risk
Original Südtiroler Speckknödel
Four-person South Tyrolean bread dumplings with finished Speck, herbs and a broth or soup accompaniment.
Elevated risk
Krautsuppe with Geselchtes
A two-portion cabbage soup with onion, potato and finished Geselchtes, served with garlic sour cream.
High risk
Schwarzwälder Schinken Vesper
A regional Vesper preparation pairs bread and protected Schwarzwälder Schinken with apple-horseradish butter. The accepted source gives butter, apple and horseradish amounts, but not the bread or ham quantities.
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.
High risk
Hangikjöt with bechamel and potatoes
A six-person Icelandic Lamb serving recipe for deboned hangikjöt with potato bechamel, pickled cabbage, peas and laufabrauð. It cooks the product; it does not smoke or cure it.
Elevated risk
Pinnekjøtt potato balls
Pinnekjøttboller are potato-and-pinnekjøtt balls coated in breadcrumbs, deep-fried and served with lemon-parsley sour-cream dip.
Elevated risk
Cold-smoked reindeer soup
Kylmäsavuporokeitto is a creamy cold-smoked reindeer soup with onion, stock and cheese, served with bread.
Elevated risk
Suovas with savoy cabbage and almond potatoes
Suovas with almond-potato purée pairs pan-fried reindeer meat with buttered savoy cabbage and a reduced red-wine and reindeer-broth sauce.
Elevated risk
Sol over Gudhjem
Sol over Gudhjem layers hot-smoked herring and vegetables on buttered rye bread, topped with egg yolk.
Elevated risk
Finnish pea soup
Finnish pea soup simmers dried peas with palvikinkku or a vegetable alternative, then is served with mustard and chopped onion.
Elevated risk
Smoked eel roll
This Dutch lunch roll combines purchased smoked eel with cucumber, basil, lemon dressing and lettuce.
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.
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.
Elevated risk
Broiled Yarmouth bloater
A Victorian way with Great Yarmouth bloaters: the lightly salted, cold-smoked whole herring is broiled and served with fresh butter and a warmed captain's biscuit.
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.
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.
Iburitakuan and cream-cheese rolls
A Morinaga snack pairs thin ribbons of iburigakko with cream cheese, then chills the roll before cutting it into portions.
Iburigakko
Iburigakko is Akita pickled daikon dried with smoke before it is fermented in rice bran.
Elevated risk
Smoked haddock chowder
Alfred Enderby’s chowder combines smoked haddock with potato, sweetcorn and spinach in a milk-and-stock broth.
Coconut chutney
A coconut chutney whose ground base is finished with a separate oil tempering of mustard, urad dal, curry leaves and spices; the author pairs it with South Indian breakfast foods and snacks.
Mitarashi sweet soy glaze
A glossy Japanese glaze thickened with starch, sugar, soy sauce and mirin. Spoon it over cooked rice dumplings while the glaze is still fluid.
Kuromitsu black sugar syrup
A dark Japanese syrup made by simmering black sugar with water and optional extra sugar. Drizzle it over mochi, ice cream or other desserts.
Goma dare sesame sauce
A creamy Japanese sesame dipping sauce with soy, rice vinegar and dashi. Gradual mixing turns the thick sesame paste into a smooth sauce.
Tonkatsu table sauce
A sweet, tangy Japanese sauce mixed from Worcestershire sauce, ketchup, oyster sauce and sugar. Serve with breaded cutlets or croquettes.
Elevated risk
Attiéké from fermented cassava pulp
Attiéké is an Ivorian staple of grated cassava fermented with a traditional inoculum, then pressed, sieved, granulated, dried and steamed into fine couscous-like grains.
Elevated risk
Red oncom from okara with Neurospora starter
Red oncom is a West Javanese cake fermented from pressed soy pulp with a Neurospora starter, a little tapioca starch and vinegar. It is a different food from black oncom, made on another substrate with another mould.
High risk
Low-salt Aspergillus douchi
This controlled study protocol makes Aspergillus koji from soybeans and then ferments it with 4% salt. It uses a 150 g jar batch and a defined moisture target; the research method is not a validated home process.
Elevated risk
Shio koji, rice-koji salt seasoning
A Japanese seasoning of rice koji, salt and water, left at room temperature until the koji's enzymes and its microbes turn it into a savoury, salty paste for marinades and dressings.
High risk
Black soybean thua nao with Bacillus subtilis
Black soybeans cooked, inoculated with a named Bacillus subtilis culture and fermented warm and humid into northern Thailand's thua nao, then optionally dried into thin discs.
Elevated risk
Gochujang with glutinous rice and meju powder
Korea’s sweet, savoury and fiery red paste of glutinous rice, barley-malt enzymes, fermented soybean meju powder and chilli powder, matured in earthenware.
Elevated risk
Rice-koji doenjang from a controlled study
A Korean fermented soybean paste built on rice koji instead of traditional meju blocks, matured warm for thirty days with salt holding the water activity down.
High risk
Kinema with firewood ash
A sticky fermented soybean food of the eastern Himalaya, made here with a measured addition of firewood ash as an alkaline aid to the bacteria that drive it.
Mawè
Mawè is a spontaneously fermented maize or other cereal dough from Benin and neighbouring West Africa, soured by lactic bacteria and yeasts and used as the base for cooked pastes, porridges, breads and drinks.
Elevated risk
Masala wors
South Africa's spiced fresh sausage family, sold as masala, dhania or Punjab wors: cumin, ginger, garlic and chilli in place of the mild coriander-and-clove seasoning of boerewors.
Honkaku shochu
Japanese pot-distilled spirit made by fermenting sweet potatoes, rice or barley with koji and yeast in two stages, then distilling the mash once so the ingredients' aroma survives.
Elevated risk
Zambian chibwantu from maize grits and munkoyo root
A Zambian cereal drink built on coarse maize grits rather than meal, saccharified with an extract of wild munkoyo roots and then left to ferment spontaneously.
Elevated risk
Finnish Vappu sima
A lightly fermented Finnish May Day drink of lemon, white and brown sugar and a little yeast, bottled with raisins that rise as the carbonation builds.
Elevated risk
Sugar-based apple cider vinegar
Apple vinegar made at home from whole fruit or peelings and cores, sugared and fermented first to alcohol by yeast and then to acetic acid by bacteria in open air.
Elevated risk
Traditional dry varietal mead
A still, dry honey wine fermented from varietal honey and water with a single wine yeast, carrying no residual sweetness and no added carbonation.
Elevated risk
Maroua bitter bili-bili from malted sorghum
An alcoholic, opaque and bitter sorghum beer from Maroua, northern Cameroon, made from malted sorghum and fermented with a chai starter.
Elevated risk
Addis Ababa wheat borde
A thick, faintly fizzy Ethiopian cereal drink in which a wheat dough is fermented, roasted dark, then fermented a second time with barley malt into a drinkable slurry.
Fruit yeast water
Fruit yeast water is a spontaneously fermented liquid made by soaking fruit in water, with or without sugar, to grow yeast for starting bread dough or a separate flour starter.
Elevated risk
Dried fruit and berries (Viking Age, reconstructed)
Apple slices dried until most of their water has gone, shrinking and concentrating into leathery or crisp rings, with the modern controls that a plausible old technique turns out to need.
High risk
Dried ammassat / ammassaat
Greenlandic capelin dried whole on rocks, among crowberry vegetation or on buildings, and the microbial research that has made this small fish unusually well studied.
Budz (Hutsul rennet cheese)
Budz is a traditional Hutsul rennet-set cheese made from sheep, cow or goat milk in the Ukrainian Carpathians, forming a fresh curd that can be eaten, smoked or processed into salted bryndza.
High risk
Alutiiq dried, smoked and half-dried fish (tamuuq, kupcuunaq, kac'amaasaq)
Kodiak salmon, halibut and cod cut as seg'aq and hung on an initaq rack to become tamuuq, with kac'amaasaq and kupcuunaq named as different results.
Akazu (red sake-lees vinegar)
Japanese reddish-brown vinegar from sake lees matured about three years, turned to vinegar by acetic bacteria; the vinegar of Handa and Edomae sushi rice.
Ättika
A Swedish-style spirit vinegar made by fermenting neutral alcohol with live vinegar bacteria, with a separate guide to commercial ättika strengths.