Samaki Smoked Fish Company
began in East Africa, on the slopes of Mt. Kenya. Simon Marrian was running safari camps and started smoking fish as a hobby. He started off slowly, smoking yellowfin tuna at first and then other local fish. Soon his hobby became a thriving business and his products quickly earned an international reputation for excellence.
In 1983, Simon and his young family moved to the United States and settled in the Hudson Valley, operating out of a stone barn on the property until the current smokehouse was purchased in the early 2000s. It was in this barn that Simon created Samaki’s signature brick kiln smokers. A design that the company still uses in its current smokehouse.
Simon’s son Jason started working for his dad as a teenager and now has taken over for his father, carrying on the family tradition of exceptional hand-crafted smoked fish.
Here at Samaki Smoked Fish Company, we are proud to be a family run and operated smokehouse. We believe that having passion and drive to do your best everyday reflects in the quality of our products. Our all natural, artisanal smoked fish is not what we do, but who we are.
Lentil Mushroom Shepherd’s Pie
Serves 9
INGREDIENTS:
• 4 Tbsp extra-virgin olive oil divided
• 1 1/2 cups finely chopped onion
• 1/2 cup finely diced celery
• 1 cup Puy or French-style lentils
• 2 tsp miso
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce (optional contains anchovies)
• 2 cups low sodium vegetable stock
• 1/2 cup finely diced carrot
• 4 cups diced mushrooms
• 1 garlic clove peeled and crushed
• 2 tsp fresh thyme
• 1/4 cup white wine
• 1/2 tsp Pinch of salt
• 6 sweet potatoes peeled and cubed (approximately 8 cups)
• 3 Tbsp dried sage
INSTRUCTIONS:
1. In large skillet, sauté onion and celery in 2 Tbsp olive oil until soft, about 3 to 5 minutes on medium heat. Add lentils and stir to incorporate. Increase heat; add miso, tomato paste, Worcestershire sauce, and stock. Cover and bring to boil, then reduce heat to medium-low and simmer for about 10 minutes. Add carrots and continue to cook for a further 10 to 20 minutes, until lentils are soft but there is still some liquid in the pan.
2. Meanwhile, in separate pan, sauté mushrooms on high heat in 1 Tbsp olive oil, stirring minimally to allow them to fully brown. Once brown, add crushed garlic and thyme and stir through for 1 to 2 minutes on medium heat.
3. De-glaze pan by adding wine and scraping up any brown bits from the bottom of pan. Add mushroom mixture to the lentils with 1/4 tsp salt and stir well to incorporate. Spoon lentil mushroom mixture into the bottom of a 9 x 14 in (23 x 35 cm) casserole dish.
4. Bring large pot of water to boil and add sweet potatoes and a pinch of salt. Boil for 10 to 15 minutes, until tender. Drain thoroughly. Add 1 Tbsp olive oil, 1/4 tsp salt, and sage; mash until smooth. Spoon sweet potatoes over lentil mushroom mixture. If you like the top crispy, roughen it up with a spoon or fork to create ridges.
5. Bake at 350 F for 30 minutes.
RECIPE COURTESY OF DELICIOUS LIVING
