Smokehouse voices

Marina Laurel

Fish, seafood and appetisers

Editorial pen name used by the Smoke & Ember team

Smoke & Ember

Articles by this byline

A guide to slicing and pairing artisan smoked tuna while keeping its rosy cut and firm texture centre stage.

Simple ways to build cold-smoked salmon toast with a good balance of bread, texture and toppings.

Smoked mackerel can anchor a salad when its texture remains visible and the sides are kept in balance.

An alternative to salmon for a smoked-fish brunch, with practical notes on format, sides and serving order.

Smoked sardines make compact tapas with few ingredients and a clear fish flavour.

How to present smoked paprika octopus without covering its seafood flavour with too many additions.

Plan a prawn appetiser around the number of pieces and let the seafood flavour lead.

A seafood spread works best when each item keeps its texture and guests can divide portions easily.

Format matters as much as species: thin slices, a piece to cut and small whole fish call for different serving styles.