Blades of glory.Gather Journal Smoked Whitefish with Pickled Carrots
The start of the Bronze Age varies by region (later in Britain than in China or Greece), but is marked by the development of a more material-based culture in which metal began to be used. Our dagger-like smoked whitefish reference that metallic milestone with their coppery sheen—with shards of pickled carrot, dark rye bread, and a smear of grainy mustard, it is an auspicious start to the meal.
Bring vinegar, sugar, peppercorns, thyme, and ¼ cup water to a boil in a medium saucepan. Remove from heat and stir in 1 tsp salt. Pour hot liquid over carrots and let cool to room temperature. Cover and chill at least one hour, preferably overnight. Carrots will last in your fridge for about two weeks.
To serve, set out smoked fish and serve with thinly sliced bread, pickled carrots, and mustard.