Cured & Smoked Fish
Alder Smoked Salmon (the mellow & buttery one):
Dry cured simply with sea salt, air dried for a day and a half, then cold smoked over mellow alder, my mild and buttery Alder Smoked Salmon still lets that fantastic fresh flavour of the fish shine through! Perfect with soured cream atop homemade blinis, stirred through free range scrambled eggs, or served simply - just two or three slices, accompanied by a spoonful each of celeriac remoulade and fresh cucumber pickle.
Available as both a 'fresh-cured' loose product and in convenient vacuum packs. With a texture closer to fresh salmon than most factory made products, I prefer to slice my Alder Smoked Salmon vertically in thick decadent slices.
Ingredients: Salmon (fish), sea salt, alder smoke.
For allergens, see ingredients in bold.
Suitable for home freezing.
This product is 'ready to eat'.
Beech Smoked Salmon (the sweet & nutty one):
Dry cured over a day and a half with a mixture of sea salt and light muscovado sugar, air dried for a day, then cold smoked over beech, my sweet cured Beech Smoked Salmon has a slightly firmer texture and a more pronounced smokiness than its alder smoked alternative! Perfect with cream cheese atop a toasted bagel, piled on free range scrambled eggs, or (and this is my preference) served simply with wholemeal bread and butter, a wedge of lemon and, perhaps, a little cracked black pepper.
Available as both a 'fresh-cured' loose product and in convenient vacuum packs. I prefer to slice my Beech Smoked Salmon vertically in thick decadent slices. If you'd like a thinner, more traditional slice (as pictured), please let me know.
Ingredients: Salmon (fish), sea salt, raw cane sugar, beech smoke.
For allergens, see ingredients in bold.
Suitable for home freezing.
This product is 'ready to eat'.
Oak Smoked Haddock:
Brined using sea salt, air dried for a day and cold smoked over oak, my golden Oak Smoked Haddock is simply delicious! This versatile fish is stunning in a kedgeree, not too mention cullen skink, fish cakes, fish pies or simply baked and served with a knob of butter and a slice of wholemeal bread. I like to serve mine atop a creamy spiced lentil stew, with buttered spinach!
Currently only available as a 'fresh-cured' loose product, sold in whole or half fillets. Availability is generally limited to the first Saturday of each month.
Ingredients: Haddock (fish), sea salt, oak smoke.
For allergens, see ingredients in bold.
Suitable for home freezing.
This product must be cooked before eating.
Smoked Salmon Pastrami (the warm & spicy one):
Dry cured over a day and a half with a mixture of sea salt and light muscovado sugar, air dried for half a day, then smeared with black treacle and crusted with my secret blend of pastrami spices, my Smoked Salmon Pastrami is finally cold smoked over oak for up to 10 hours. Perfect with cream cheese atop a toasted bagel, or served simply with watercress, radishes and a mustard mayo. Personally, I like to eat it direct from the fridge in the middle of the night and, quite frankly, I've never managed to get it as far as a plate!
Available unsliced as a 'fresh-cured' loose product and sliced in convenient vacuum packs. My Smoked Salmon Pastrami is always sliced vertically in thick decadent slices.
Ingredients: Salmon (fish), sea salt, raw cane sugar, black pepper, coriander seeds, paprika, cane molasses (sulphites), oak smoke.
For allergens, see ingredients in bold.
Suitable for home freezing.
This product is 'ready to eat'.
Buying Our Fish:
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