Fenugreek (seeds). The seeds impart a distinctive, smoky flavour to dishes. Both the leaves and seeds are used, in the same way as they are for coriander (US: cilantro).
Buckling. Smoked Baltic herrring. The head is removed and the fish is gutted before being hot-smoked. It should be eaten without delay, as it does not keep, and needs no further cooking. It should be firm and copper-coloured and smoked over juniper twigs.
Buckling fillets placed in a dish, decorated with stripes of hard boiled egg yolk, hard boiled egg white and leeks and some cream and then baked.
