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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s