Prep School: Chef Anthony Rose dishes on three ways to prepare nostalgia-inducing smoked whitefish
Smoked whitefish is all over the midday menu at the Summerhill diner Rose and Sons. Here, Rose talks about why he loves it, and how to make it at home
“At Rose and Sons, I make classic comfort food—things like patty melts, chili and fried chicken—so when I’m planning the menus, I often think back to my childhood favourites. Smoked whitefish brings to mind warm memories of Shabbat brunches with my grandfather. He was amazing: he used to buy the fish whole, then bone it, brine it and smoke it himself. Even now, I still crave it—it’s less fatty than salmon or trout, and it has a nice meaty texture. But don’t worry: you don’t have to smoke your own. Diana’s Seafood on Lawrence near Warden sells quality smoked fish.”
Smear it. Flake it apart and mix it with sour cream, chopped parsley, chives and tarragon. Then smear it on a toasted bagel.
Scramble it. Break it into chunks and scramble it with a couple of eggs. If you like, add some caramelized white onions for a savoury-sweet combo.
Fry it. Pan-fry some leftover rice with sesame oil, sliced green onions and peanuts. Once the rice is golden, add the smoked fish and continue frying until it’s warm. Top it with pickled ginger and sesame seeds.
