I guess I can mini-carb down the line.
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Chicken in olive oil and Spicewalla’s Honey and Herb blend roasted and sliced, put on top of some pasta I picked up at Home Goods in an herb butter blend of a garlic-herb blend, additional dried herbs (including parsley, marjoram, savory, and oregano) and freshly ground pepper sauce with blistered asparagus alongside.
Wine.
And chocolate pudding with raspberries and toffee bits for dessert.
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I’ve had little if any bagel longings, but I love smoked fish, and for some reason needed “fixins” with my Nova yesterday.
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Bagel longings are in my DNA.
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Understood. For some reason smoked fish is in mine, which has so far turned out to be fine for my health! I just ate some smoked black cod and didn’t even stop to take a picture!
Here’s one.
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I have an entire smoked trout in the freezer. I bought one, the store gave me two, SCORE!
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Sometimes I just do the Nova with the cream cheese, capers and lemon, no bagel.
Made a Peruvian-ish pork roast tonight, with a Peruvian spice blend, cumin , lemon , garlic and oregano, as well as black beans with onions, garlic, cumin, oregano, Café Beaujolais herb blend, bay leaf, Rotel tomatoes, and olive oil. Reheated some mixed frozen veg in some Stonewall Kitchen coconut curry simmer sauce that was gifted at Xmas, making it spicier with some
Kashmiri chilies. Store bought Caesar dressing , spiked with lemon juice and pepper, on Romaine with store bought croutons.
Planning to make Peruvian Tacu Tacu with black beans tomorrow.
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What else—if anything—are you enjoying with your smoked fish? Need inspiration.
Despite my risotto the other night, currently I am trying to de-carb as much as I can. Mostly for me this means avoiding flour-based carbs for awhile. I always want a bagel or rye toast along with my smoked fish though. Sigh.
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You didn’t ask me, but…
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Mostly I’m eating versions of smoked salmon, and eat it alone! Slice after slice, just snatched from the refrigerator.
For a long while I preferred a brand of hot smoked, but lately it’s been all about the Nova.
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It gets easier - sort of. 
I’ve been low-carb for over 20 years and some things have lost their allure entirely (most desserts, most pasta, etc.). Pizza, on the other hand…
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Didn’t ask me either, but they work well in salads of scrambles too. A classic with smoked salmon at Russ and daughters in NYC, but would work with any other smoked fish.
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Friend’s son gifted me dried mushrooms he foraged himself in Oregon - King Boletes and Porcini. Reconstituted them, saving the liquid, then sauteed them with fresh Maitakes, garlic and shallots. Poured the shroomy liquid back in and cooked all that down a bit. Added a little vermouth, half and half, and fresh thyme. Heavenly mushrooms! The soaking liquid made all the difference - such a wonderfully earthy flavor.
Served over creamy parmesan polenta, alongside roasted garlic sausages and cherry tomatoes.
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We enjoyed a sensational dinner at newly opened Fiorentini Restaurant in Rutherford, NJ. Below is a link for those that might be interested.
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Smoked fish chowder, smoked fish niçoise, smoked salmon/smoked trout omelette/frittata, smoked trout with apple.
My godmother makes a dip with smoked trout. I’m guessing it’s made with cream cheese, sour cream, lemon juice, pepper and smoked trout.
Herring under a red fur coat/ shuba salad https://natashaskitchen.com/shuba-with-salmon-a-twist-on-herring-salad/
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Second @Phoenikia suggestions, especially chowders and dips; would also work in quiche, or stratas, could also see it in fried rice, or in a cream sauce for pasta, breakfast hash too, or eggs Benedict.
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Dinner for 4 last night by request from DD2 & SIL. Greek night to include a few spanakopita, tyropita, kalamata olives and kasseri cheese. Also Greek seasoned lamb burgers with tsatziki, oven fries with homegrown Greek oregano & feta, and the ubiquitous village salad with the works, and a little iceberg lettuce. This was the 1st sampling of the local pastured lamb from a friend. We’ve got 2 in the freezer now, but one is going to H’s sister in Utah soon. Really delicious lamb!
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Sorry the gang polished off this before I even got a nibble! Recipe share-raves.
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