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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Smoked duck renders its fat into an olive oil pasta with spinach, garlic and peperoncino heat. A splash of pasta water and a little Parmesan pull the glossy sauce together.
A grain-free tart with a ground almond pastry, a yoghurt and egg filling, and layers of spring onion, spinach and smoked mackerel under halved cherry tomatoes. Serve it warm or at room temperature.
Main course1 hr 30 minServes 8358 kcalGluten-freeDiabeticHigh Fiber
A smoked salmon quiche with bacon lardons and cubes of new potato in a dill and crème fraîche custard, nutmeg over the top. Green salad leaves are all it asks for.
Main course1 hr 30 minServes 8332 kcalDairy-freeDiabetic
A brunch board of smoked salmon, prosciutto and cucumber slices with small bowls of cream cheese, creme fraiche and caviar, served with olive-oil toasted bread.
Cold-smoked salmon and raw sushi-grade salmon folded into a spicy crème fraîche dressing with shallot, chives and lemon, chilled and topped with roe and dill.
Whole jumbo shrimp seasoned with salt and pepper, rested, then smoked until dark coral, served with a fiery chile, garlic and lime dipping sauce finished with fish sauce and cilantro.
Gently poached trout is served in with pickled cucumber and a rich beurre blanc for a dinner party-worthy dish. For this recipe you will need a blender, muslin cloth, fine sieve or chinois and a thermometer.
Main course13 hrServes 4907 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Tilapia fillets coated in turmeric, paprika, cumin and coriander and fried crisp, served over onions and chillies cooked slowly in mustard-seed oil until sweet and caramelised.
Main course1 hrServes 3329 kcalGluten-freeDairy-freeEgg-freeDiabetic
A classic French fish dish made with delicate sole fillets gently poached in cider and fish stock. The rich, creamy sauce is finished with brown shrimps, mussels and lemon. Serve with wilted spinach for a special dinner.
A spicy Jamaican pickled fish pâté made from smoked herring that is boiled to remove excess salt, deboned, and blended with vinegar, olive oil, onion, scallion, Scotch bonnet, thyme, allspice and a little sugar. It is served as an appetiser, commonly on crackers or bread.
A pounded Thai green bean salad in the som tum style, with dried shrimp, cherry tomatoes and peanuts in a hot, sour and sweet lime dressing. The beans stay crunchy while soaking up the fiery juices.
Haiti's salted cod stew: the fish is boiled again and again to tame its salt, then simmered in a tomato sauce with Haitian seasonings, herbs, habanero and lemon. Serve with boiled plantains or white rice.
HaitianDinner, Main Course1 hrServes 61096 kcalGluten-freeDairy-freeEgg-freeDiabetic
A Southern skillet of chopped cabbage wilted with bacon, andouille sausage and seasoned shrimp, with sliced onion, red and orange bell peppers, garlic and red pepper flakes.
Salmon patties made from canned pink salmon with onion, bell pepper, cornmeal, flour, egg, and mayonnaise, seasoned with Worcestershire sauce, garlic powder, and cayenne. They are fried until golden and crisp and drained on paper towels.
A short-ingredient version of salmon patties: canned salmon bound with onion, cornmeal, flour, egg, and mayonnaise, shaped into about six patties. They are fried for a few minutes per side until golden and crispy.
AmericanMain courseYou should get about six pattiesDairy-freeLow-Sodium