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Smoked Whitefish with Pickled Carrots - Gather Journal

Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Noemi Bonazzi


    
THE BRONZE AGE

Smoked Whitefish with Pickled Carrots

Starters from Issue 8 – Winter 2016 – Origin

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.

makes 4




  • 2 cups distilled white vinegar
  • ½ cup sugar
  • 5 black peppercorns
  • 2 sprigs thyme
  • ¾ lb carrot, peeled, quartered and cut into daggers
  • 1 whole smoked whitefish (10 to 14 oz); we used Bering Cisco
  • 1 small loaf dark rye bread
  • whole grain mustard (we like Maille), to serve

  • 1

    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.

  • 2

    To serve, set out smoked fish and serve with thinly sliced bread, pickled carrots, and mustard.