The Smokehouse, Mapua, New Zealand


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Smoked Fish Pie

Great comfort food or alternatively, serve up with a salad on the deck in summer. It's a yummy mix of smoked seafood - white fish, salmon and mussels.

METHOD

  • Cut onion into chunks and stud cloves into a couple of the chunks.

  • Add milk, onions and bay leaves to a pan and bring to simmer.
  • Add skin on fish and simmer for 15 minutes, then remove fish.
  • When fish is cool, flake and put in a large flat oven proof dish.
  • De-beard the mussels and add to the rest of the fish.
  • Peel and chop the potatoes and cook until tender.
  • Mash well with milk, butter and salt and pepper to get a smooth spreadable texture.
  • Melt the butter in a pan, add the flour and cook over low heat for 5 minutes until just before the flour turns colour.
  • Add milk from fish, whisk until smooth and heat for 5 minutes on low.
  • Add wine, grated nutmeg and season to taste.
  • Stir through the chopped parsley and pour mixture over the fish.
  • Heat the oven to 200°C and then top the fish and sauce with the mashed potatoes. Cook until golden brown - about 10 minutes.

INGREDIENTS

  • 500-600g mixed smoked fish (Salmon and White Warehou is perfect)
  • 15-20 small smoked mussels
  • 2 bay leaves
  • 1 onion
  • 3 cloves
  • 500ml milk
  • 150ml white wine
  • 50g butter
  • 4tbsp flour
  • 5tbsp flat leaf parsley
  • Freshly grated nutmeg
  • Sea salt and white pepper to taste
  • 1kg Agria potatoes
  • Extra butter and milk to mash the potatoes

Smoked Grilled Mackerel with Tuscan Salad

This healthy dish, packed with colour, taste and versatility is a real winner. It's great on the BBQ too.

METHOD

  • Drizzle the bread with olive oil and grill on the BBQ until golden. Place in large salad bowl.
  • Add Mackerel to the BBQ, skin side down and cook until the skin is crispy and charred.
  • Place lime halves on the BBQ and cook until caramelised.
  • Place the peppers on the BBQ, drizzle with oil and grill until charred. Chop into chunks and place into bowl with the bread.
  • Add the cherry tomatoes, avocado and Mesculin salad to the bowl.
  • In a small mixing bowl, combine finely chopped red onion, olive oil and squeezed lime juice. Add to salad and toss through.
  • Serve salad onto plates. Break up grilled Mackerel and add to top of salad.

INGREDIENTS

  • 1-2tbsp olive oil
  • 4 Mackerel fillets, pin-boned, skin slashed
  • 4-6 slices of sourdough bread

For the Tuscan Salad

  • 2 red and 2 yellow peppers, halved
  • 1 lime, halved
  • 1 packet of Mesculin salad
  • 1 red onion, finely chopped
  • 2tbsp extra-virgin olive oil
  • 10-12 cherry tomatoes, halved
  • 2 avocados, diced

Smoked Seafood Chowder

An all seasons favourite full of flavour. Lunch or dinner, crusty bread and a drink with friends.

METHOD

  • Melt the butter in a large pan over a low to medium heat. Add the onion, leeks and bacon and cook for about 5 minutes until tender.
  • Peel and dice potatoes, add to pan with the stock and some seasoning. Cover and bring to the boil.
  • Reduce the heat and simmer gently for about 10-15 minutes, until the potatoes are tender.
  • Add the milk and bay leaf to a large pan and bring to the boil, then add smoked fish. Cover and simmer gently for about 5 minutes.
  • Remove fish from the pan and flake into chunks, removing any skin.
  • Strain the fish milk into the soup and add the fish and sweetcorn. Simmer for a further minute, scatter with the parsley and serve in warm bowls with crusty bread.

INGREDIENTS

  • 25g butter
  • 1 onion, chopped
  • 2 leeks, sliced
  • 4 smoked streaky bacon rashers, diced
  • 450g potatoes (floury)
  • 450ml fish stock
  • 450g smoked fish (any variety or a mixture is fine)
  • 450ml milk
  • 1 bay leaf
  • 195g sweet corn, drained
  • 2tbsp fresh parsley, roughly chopped
  • Salt
  • Ground black pepper


 

 
The Smokehouse, Shed 2, Mapua Wharf, Nelson

t.  0800 540 2280  

e.  sales@smokehouse.co.nz

 

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