Garfish. Known for its green bones.
The garfish season here in the Baltic Sea is very short, just a couple weeks and it will be gone again. Until next year.

I filleted these fresh ones. It does require some knife-skill and patience to cut the flesh off completely bone free.
Placed on a bed of chives and lemon slices, I grilled these under a broiler for a few minutes, brushing with butter in between. Served with potato and caper salad with quail eggs.

What I love even more is the smoked version. It is great eaten just plain with some nice fresh butter and bread but it can be easily turned into a rough paté to spice things up a bit.

1 smoked garfish, about 50cm long
3-4 tsp creamed horseradish
1 tbsp mayonnaise
1 tbsp cream cheese or spreadable cheese
a spritz of lemon juice
salt and pepper

Clean the fish, discarding the skin and bones. Toss all ingredients into a bowl and mash it all together with a fork, creating an even texture. Could use a food processor but I find it to be easy enough mashing with a fork. Taste, add salt and pepper. All done! Spread on toasts for breakfast or squish it between your lunchbox sarnies.

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