This week I finished the manuscript for, & published my first e-book. I’ve been at work on recipes & banter for a cookbook for the better part of a year. It’s always been my dream to write & publish a cookbook, in fact, that was my main motivation when I started blogging. I decided to self-publish, mostly to see if I could do it. The process itself was fairly easy, and if it turns out that e-books are a good outlet for me, then I will definitely be publishing more of them in the future. Anyone who has self-published and has any pointers, please leave them in the comments.
As you know, I really dig fish in a can. The e-book is entitled “Reluctant Food Blogger Loves: Fish in a Can” & is available on Nook & Kindle for $2.99 (that’s less than a latte folks). It includes 12 recipes all featuring some type of fish from a can. It’s a good read for foodie types who are looking to try new things, or if you’re someone looking to save some pennies & pair down your family’s meal budget. It’s also available in both formats for sharing, so if you get it & you like it, share with a friend!
Click here to buy my e-book for Amazon Kindle.
Click here to buy my e-book for B&N Nook.
Quick post on a quick & tasty supper I made the other day. Kippers are a whole herring, sliced in half from head to tail, gutted, salted or pickled, then smoked. This process is called “kippering”. They are cheap and tasty. I usually keep a few cans on-hand for quick suppers like this one…
Roasted Potatoes and Smoked Kippers
- yellow potatoes, skin on, cut into eighths, about 3-4 per person
- 1 lemon
- Kosher salt
- black pepper
- 1 can of smoked kippers per person
- Preheat oven to 400F
- Line a baking sheet with aluminum foil.
- Place cut potatoes into a large bowl.
- Open cans of kippers and pour juice/oil over potatoes. Set kippers aside.
- Toss potatoes in kipper liquid.
- Squeeze the juice of the lemon over the potatoes.
- Add EVOO until potatoes are well-coated.
- Spread potatoes on baking sheet in one layer.
- Sprinkle with salt, pepper, and dill to taste.
- Bake 30-35 mins, moving the potatoes around once or twice during cooking.
- Remove the potatoes from the oven, and add the kippers, breaking them up into small pieces and distributing them evenly.
- Cook another 5 mins to heat the kippers.
Eat potatoes with eggs, in place of traditional hashbrowns.
This recipe is adapted from a recipe I found on an Estonian blog. You can find the original on my Viking Grub board. I translated it from Estonian, changed the units from Metric to US Customary (Thanks internet!), and ended up tweaking the amounts of ingredients to my taste.
I have found that there is some adaptation of a fishcake in many of the Nordic cuisines. The original recipe was more in the Finnish syle. In fact, there was a very interesting bit about the food pyramid in Finland that accompanied the original recipe. Another of the recipes I consulted while I was working on this adaptation was Danish, and called Fiskefrikadeller. The recipe contained many of the same elements: types of fish, lemon, capers etc. Anyone who knows Nordic/Scandinavian cuisine well, feel free to comment & school me on the subtle differences between a Finnish fishcake & a Danish fishcake.
The process of making the fishcakes was not dissimilar to making potato latkes. The key to success is getting the batter to the proper consistency, and having your oil at just the right temperature.
Fiskefrikadeller (Danish Fishcakes)
makes 18 mini-cakes
- 1 (14oz) can salmon, drain & reserve liquid, pick out any skin/bones
- 4 tilapia filets, cooked (I bought mine frozen & poached them for around 8 mins.)
- 1 large egg
- the juice of half a lemon (around 2 tbsp)
- 1/2 tbsp dried dill OR
- 3 tbsp chopped, fresh dill
- 2 tbsp capers, roughly chopped
- 1/2 C panko bread crumbs
- canola or peanut oil, for frying
- In a food processor or blender, blitz the fish until they form a thick paste. Add 1-3 tbsp of the reserved salmon liquid, if needed, to facilitate the blending.
- Dump fish mixture into a medium-sized bowl. Add egg, lemon juice, dill, and capers. Stir until combined.
- Refrigerate mixture for about 10 mins. Meanwhile, heat oil in shallow pan over medium/medium high heat.
- When the mixture is chilled, add in the panko, and stir to combine.
- When the oil is hot (around 350F), you can begin dropping scoops of the batter into the hot oil. I used my medium sized Pampered Chef scoop, which is around 2 tbsp, & spread the mixture a bit with the back of the scoop until the cake got to the desired size.
- Fry cakes about 5 minutes on each side, or until golden brown.
- serve with oven roasted, skin-on, red potatoes
- serve with fries
- enjoy with remoulade or tartar sauce
- make a Fiskefrikadellar slider
- make a Fiskefrikadellar Eggs Benedict #putaneggonit
Remember the Legit Fish Stock I made the other day? It made 4 quart-size mason jars full, and here’s what I made with 2 of them. This recipe is for a salmon soup, known in Finland as Lohikeitto. You pronounce it like this. It’s a simple, hearty soup that’s surprisingly filling. I actually adapted it from a recipe, translated from Finnish with metric measurements changed over. You’re welcome. If you’re interested, you can find the original recipe on my Pinterest board, Viking Grub.
Creamy Salmon Soup
makes 4-6 servings
- 1 15-oz can Pink or Red Alaskan Salmon
- 2 quarts fish Stock
- 1/2 large white onion, diced fine
- 4 cardamom pods, smashed open
- 1/4 tsp nutmeg
- 2 bay leaves
- 6 medium red potatoes, peeled and diced
- 1 C half-and-half
- 2 tbsp unsalted butter
- dill or chives for garnish (optional)
- salt & white pepper (to taste)
- In a medium dutch oven or a large pot, bring stock to a boil.
- When the stock is boiling, add onion, cardamom pods, nutmeg, and bay leaves.
- Add the potatoes to the boiling stock and cook for about 10 mins.
- Remove the cardamom pods and bay leaves from the broth.
- Remove the salmon from the can. Examine it for any small bones or residual bits of skin, and remove these. The can that I used contained most of a spinal column and a few pin bones and I’m not really too into having that in my soup so I pulled them out.
- Break the salmon into bite-sized chunks and add to the soup. Simmer soup at medium-high heat for about 5 mins.
- Add the half-and-half and the butter, heat for about 5 mins at medium heat, or until the butter is melted.
- Taste the soup and add salt and white pepper to taste. I found the fish & stock to be salty enough, so I didn’t feel that I needed to add any salt.
- Serve warm and topped with dill or chives, if desired, with a few slices of dark bread for sopping up the broth.