Smoked Fish in a Multicooker
Description
The appetizer is quick and easy to prepare. You can't make cold-smoked fish in a multicooker, but hot-smoked fish is no problem at all. Fish smoked in a multicooker tastes better than store-bought. And it's very easy to make. Here is a recipe for hot-smoked fish in a Redmond multicooker. 1. Clean the fish, rinse it, and pat it dry with paper towels. 2. Season the fish with salt and pepper, rubbing them into the fish. 3. Take a baking bag, tie one end. Place the fish in the bag and pour "liquid smoke" over it. Tie the other end of the bag. 4. Pour 800 ml of hot water into the multicooker bowl. 5. Set the steaming basket in place and put the fish in the bag into it. 6. Close the multicooker bowl, select the "Steam" mode for 20 minutes. 7. Pour the water out of the bowl, place the bag with the fish on the bottom, close the lid, and turn on the "Bake" mode for 20 minutes. 8. When the process is finished, let the fish cool and remove it from the bag. The most important thing is to wait until the fish has cooled rather than digging in right away—the aroma will be amazing :) Serve warm or chilled.