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.