We brined these fresh fish under citrus, thyme, shallot, and black peppercorns before tossing them with paprika, Calabrian peppers, pink peppercorns, and more. Smoked over fruit wood, they're fully cooked and ready to eat right out of the package.
Fully cooked, they're ready to eat right out of the package or simple to heat and serve hot (see easy instructions below). Serve as a seafood first course or sea-cuterie board feature. Toss with pasta, salad greens, or eggs as an entree. Top toasted crostini or your favorite cracker. We like dressing 'em with a little dash of Catalonia's famous Espinaler Sauce.
8oz package. Store in freezer and thaw before serving.
Optional heating instructions: If you'd like to serve these smelt warm, lay gently in an oven-safe dish rubbed with a drop of olive oil. Cover the dish with aluminum foil and warm in a 275F oven until heated through. (Optional: add a dash of white wine or dry Spanish cider to the pan before covering with aluminum foil.)
Ingredients: smelt, sea salt, white vinegar, black peppercorn, thyme, lemons, shallot, garlic, paprika, Calabrian chili powder, garlic powder, pink peppercorns.