Warm weather is finally here and what better way to welcome it than catching a few pannies and making some smoked sliders.
Crunchy Pickles
1 x red onion
1 x cup white vinegar
2 tbsp of white sugar
Smoke & Spice seasoning
Robbies Honey Herb Mustard
Bread buns of your choice
I simply split the fish and sprinkled a tablespoon of Smoke & Spice (www.smokeandspice.co.nz) on each fish. I then wrap it in a tea towel and let the seasoning work their magic in the fridge for a few hours.
While you are waiting spark up the smoker with a nice bowl of charcoal then start preparing the crunchy pickles.
Slice the red onion. Heat up a cup of white vinegar add a teaspoon of Smoke & Spice seasoning with 2 tablespoons of sugar and pour over the the sliced onion and let it infuse then drain ready to go with your fish. This works equally as well with a blend of, radish, peppers or caulifl ower.
Now for the smokin’ of the fish, the easy part. Lay the fillets on the rack over the hot charcoal and with a smoke generator you can have bang on smoked fish in just under an hour.
Place your smoked fish into a bun with the pickles, lettuce and a generous dollop of Robbies Honey Herb Mustard robbies.nz
You’ve got a real winner!
