This post is from about a month ago for but is still timely because the spring rains haven’t seemed to stop and the fishing is continues to be slow.
That day we sat on the end of the jetty for a few hours in the pissing rain for only a handful of fish. One fish we did catch was an Australian salmon. A lot of people turn their nose up at them, but I reckon they are great cooked up on the same day. Leave them any longer though and they aren’t as good, which is where a smoker saves the day. Because Australian salmon are quite strong they come up really well smoked, and due to my recent baking obsession they were only ever going into bagels for breakfast.
Bagels (makes about 6 – 8)
500g bread flour
2 tsp dried yeast
1 tsp salt
2 tbs sugar
1 cup warm water
4 tbs vegetable oil
Combine all the ingredients and knead the dough for 10mins then leave to prove until doubled in size. (A couple of hours.) Knock the air out of dough (punch it in the middle) and then separate it into six to eight similar sized portions. Roll each portion into sausage and then shape it into a ring. Leave to prove until each bagel has risen to an acceptable bagel size, and then poach each one in some simmering water for about a minute each side.
Brush with an egg and dust on some sesame seeds. Place in a 220 degree Celsius oven for 15 – 20 minutes.
Fast picked cucumbers and onions
1 cucumber, finely sliced
½ a salad onion, sliced
½ cup white vinegar
1 ½ cups water
Good pinch of salt
Combine all the ingredients in a pickling jar so the cucumber is covered in liquid. Refrigerate for an hour.
Dill and mustard eggs
4 soft boiled eggs
1 tsp Dijion mustard
1 tbs chopped dill
1 tbs cream
Good pinches of white pepper and salt
In a bowl break up/crush eggs with a fork and combine the rest of the ingredients.
Prosciutto Smoked Australian Salmon
4 fillets of Australian salmon
⅓ cup sea salt
2 tsp black pepper
2 slices of prosciutto
⅔ cup brown sugar
Combine all ingredients in a bowl and leave for an hour. Remove fillets, wiping off the excess brine. Put a small strip of prosciutto on top of each fillet and place in a hot smoker for about 20 minutes or until cooked. Remove skin and bones for serving.
Chuck all the ingredients into a nice hot bagel straight out of the oven.
Another in our series for Smith Journal.
This time we went on a bit of a winter road trip to Bruny Island to grab some oysters from a mates farm to make cider battered oysters.
1 cup of apple cider (I used quite a dry one)
1 cup of flour
Canola oil for frying
To make the batter, combine flour and cider into a runny paste and refrigerate for one hour.
Fill a medium sized pot with oil and heat until 180 degrees Celsius or just before it starts to smoke (you want it nice and hot).
Dip the oysters in the batter and fry until golden.
Season and serve.
I went out floundering with a mate the other night and manged to spear a few for breakfast the next day.
Full write up on Smith Journal.
This is our second one in our monthly posts for Smith Journal. Head on over to see the rest of the snaps and recipe.
The other day I got the chance to go and fish Mewstone – which is and island out in the middle of no where off the very remote South coast of Tasmania. I had never been there before and was pretty blown away by it all. It is a totally different world down there. Huge shear cliffs rising stright out of the ocean, birds, seals and tuna as far the eye can see. We mainly went down to chase Stripey Trumpeter but they weren’t having a bar of it. Luckily there were schools of tuna jumping around the boat and they were a lot more cooperative.
With all the awesome tomatoes kicking around at the moment I thought I would do something pretty simple and fresh with tuna.
Ingredients (For 2 servings)
4x Slices of bread (I used the 2 pound loaf from Jackman & McRoss)
10-12 Slices of Tomato
2 Tbs Capers
1/4 Salad Onion sliced very finely
150gm Fresh Tuna
Pepper and Salt
Clove of Garlic
1. Place the onions in some vinegar and a pinch of salt an hour before you want to eat them.
2. Bring the tuna to room temperature by leaving it out for 30 mins before cooking. Season and sear all side in a hot pan and let sit for 10-15 mins before slicing into 5mm portions.
3. Toast the bread ina griddle pan and rub with garlic.
4. Fry the capers in some oil until crispy.
5. Assemble the dish by placing tomatoes, tuna and onions on top of the bread and sprinkle with capers. Season well and finish with some rosemary infused olive oil.
I know I’m not going to say it’s shit, but I can really recommend this one – was bloody good.