Lay cold slices or flakes of any fine smoked fish (and all of them are fine) on hot buttered toast and pour a Basic Rabbit over the fish.
The best combination we ever tasted is made by laying a thin slice of smoked salmon over a thick one of smoked sturgeon.
Smoked Cheddar Rabbit
With or without smoked fish, Rabbit-hunters whose palates crave the savor of a wisp of smoke go for a Basic Rabbit made with smoked Cheddar in place of the usual aged, but unsmoked, Cheddar. We use a two-year-old that Phil Alpert, Mr. Cheese himself, brings down from Canada and has specially smoked in the same savory room where sturgeon is getting the works. So his Cheddar absorbs the de luxe flavor of six-dollar-per-pound sturgeon and is sold for a fraction of that.
And just in case you are fishing around for something extra special, serve this smoky Rabbit on oven-browned Bombay ducks, those crunchy flat toasts of East Indian fish.
Or go Oriental by accompanying this with cups of smoky Lapsang Soochong China tea.
Crumby Rabbit
1 tablespoon butter
2 cups grated cheese
1 cup stale bread crumbs
soaked with
1 cup milk
1 egg, lightly beaten
Salt
Cayenne
Toasted crackers