Smoked Hoki Recipes

Listing Results Smoked Hoki Recipes

180 g smoked mackerel fillet 120 g salmon fillet 1 garlic clove minced 1 egg 4 TBSP fresh parsley finely chopped 4 TBSP …

Rating: 5/5(2)
Estimated Reading Time: 7 minsCategory: Lunch, Main CoursesTotal Time: 18 mins1. remove any skin and bones from the fish and cut the flesh into small chunks.
2. toss all ingredients, except fats, into a large bowl.
3. combine well by repeatedly squeezing the mixture through your fingers and turning it over.
4. add a little more coconut flour if the mixture feels too wet (depends on egg size).

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Step 1: Cut the smoked sausage into pieces, then sauté in a skillet. Step 2: Remove smoked sausage from the skillet …

Rating: 4.7/5(23)
Calories: 219 per servingCategory: Dinner, Main Course

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12 ounces smoked sausage 2 tablespoons olive oil, divided 1/2 yellow onion, diced 2 cloves garlic, minced 1 large head …

Reviews: 24Calories: 374 per servingCategory: Pork1. Slice the smoked sausage into thin rounds.
2. Heat 1 tablespoon olive oil in a dutch oven or large, deep skillet over medium heat. Add the sausage to the skillet and cook, stirring often, until sausage is browned on both sides, about 4 minutes.
3. Add the onion and garlic to the skillet and cook 3 more minutes to soften onions.
4. Add the remaining tablespoon of oil to the skillet along with the cabbage and sprinkle with salt and pepper.

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Make these: Preheat oven to 375F. Cut a Hass avocado in two, season lightly with salt and pepper. Add a few slices of smoked salmon and crack an egg in the avocado. Add fresh herbs, such as …

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The basics of the recipe are: Step 1: Mix the spices and rub into a chuck roast. Get all the nooks and crannies but only use half of the rub. Step 2: Place on your smoker and set the temperature to 225°F. …

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This recipe makes 4 tablespoons of dry rub and contains 0 net carbs per serving. You can make this dry rub more or less spicy but increasing or decreasing the cayenne pepper added to it. Leave …

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Dry chicken leg quarters with a paper towel. Remove any extra pieces of fat from the back of the chicken. Rub the chicken with oil and sprinkle the rub evenly over all surfaces. There is no need to rub it in. Let it …

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