From the smokehouse

or at least, the Raj or Sirkar smokehouse, via Japan: smoked aji kedgeree.  The fish were caught last week but because of the bad weather, I was only able to smoke them this weekend; this time over a mixture of beechwood and sakura.

Ingredients laid out and waiting for the rice to be done: boiled eggs, thin-sliced ginger and smoked fish.

The kedgeree mixed through and through and ready to be devoured.  Kedgeree is greatly improved when served with fried eggs, a dal curry, Welsh rarebit or sausages, but this time I made do with white toast and a can of beer.

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