A smoked fish board just fits. Pile it up and call it supper.
Ours starts with smoked salmon from our local market, 13 Mile Seafood, right here in Apalachicola, Fla. We also love smoked mullet, redfish or tuna.
Use whatever smoked fish you can get your hands on, or sub in tinned fish if you wanna.
Build your board with crème fraîche, green onions, fresh herbs, sliced onions, capers (of course), good crackers and anything else you fancy.
Then dress it up with one, or both, of these faves.
Blood Orange Chili Relish
- 3 tbsp blood orange marmalade (or orange marmalade)
- 1–2 tbsp white wine vinegar
- 4–6 dashes Gris Gris Blood Orange Chili
- Pinch of sea salt
Stir together until glossy and spoon lightly over the fish or serve alongside.
Blood Orange Chili Drizzle
- 2 tbsp olive oil
- 4–5 dashes Gris Gris Blood Orange Chili
- Squeeze of lemon
- Pinch of sea salt
Stir together and drizzle lightly over the fish before serving.
Supper doesn't have to be a production. A board, a porch, whatever the market had that morning.
Pile it up. Let everyone reach.
x, Emily
