Presunto
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Dip/spread recipes using smoked or tinned fish exist. For instance, “gentleman’s relish”, salt cod and potato mash. Smoked fatty fish and dairy. Also tuna.
My “gentleman’s relish” is coarse and I use olive oil ( similarly, in Provence there’s also “Anchoïade”. And in northern Italy “bagna cauda”). Commonly served with scrambled eggs, a dish called “Scotch woodcock”.
