"smoked fish" news and stories

If you think of the cool, jiggly Italian panna cotta as one of the most refreshing desserts around, this truly inventive starter will make you completely rethink it.

Australian blogger Jules, at thestonesoup, turns her panna cotta into a savory dish with cauliflower, adds a layer of an endive-and-scallion mixture, then tops it with smoked trout. Her recipe was inspired by chefs and cookbook authors Jane and Jeremy Strode, who made a name for themselves with their restaurant Bistrode, near Sydney.

A couple of notes about the recipe: Jules calls for "witlof," which, here in the states we know as chicory or endive. She also recommends leaf gelatin instead of the powdered form. Leaf gelatin comes in sheets, and isn't as available here as it is in Australia, Europe and elsewhere, so if you can't find it at the market, powdered gelatin will do just fine (one tablespoon of powdered gelatin equals about 4 gelatin sheets).

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I come from a long line of people who deeply appreciate smoked fish. My mom's family tree is made up entirely of Eastern European Jews and while no one has ever been particularly religious, everyone embraces the culinary tradition that includes things like noodle kugel, gefilte fish and a perfectly toasted bagel topped with lox and cream cheese. There has never been a memorial luncheon in the history of my Philadelphia family that did not in some way feature lox or whitefish salad.

Russ and Daughters, the famous purveyor of smoked fish, cavier and other fine, fancy foods has launched a blog called Lox Populi and is looking for their readers to send in "bits of history, tastes of new treats, recipes, customer stories, traditions, anecdotes, kvetching, and kvelling." I'm planning on pulling together a few of my own stories to submit, head over to the blog an send in one of your own!

[via Eat Me Daily]

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