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AC- 300g Hot Smoked Side Arctic Char

£12.00

New product for summer 2009. Hot smoked as a whole side, brined in a light soya and honey based cure. Roasted over the fire before being smoked gently for a minimal amount of time....simply must be tried.
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E2- 200g pack eel fillets

£14.50

Hot smoked over beech and apple gives a delicious succulent flavour. Eel is best served at room temperature, so leave out of fridge fro 20 minutes before serving. Allow 2ozs per person.
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E2a- 200g Pack of eel fillets

£13.50

Special offer on 2 packs and more.
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Coronation Chicken

One of the most popular dishes we serve, it always sells out. Our customers are forever asking how we make it so much nicer than any recipes they us. So after much arm twisting we have been persuaded to share the recipe-

Ingredients-

1 x Onion
1 x Red apple
3 x Sticks of celery
1 x Desert spoon apricot jam or marmalade
2 tbsp x Mayonnaise
6 x Smoked chicken breasts (diced)

Roux-

1oz Butter
1oz Flour
1oz Madras curry powder
1/2 Pint chicken stock

Method-

Melt butter
Add flour and curry powder
Gradually add stock (stiring in) to make roux
Allow roux to cool
Chop onion, apple and celery
Add jam and marmalade
Stir well
Add mayonnasie, roux and chicken
Stir well and serve

Delicious with salad and granary bread or new potatoes.

Hot-smoked salmon fish cakes

Another favourite in the restaurant and for our evening meals these hot smoked salmon fish cakes are full of flavour and ideal for dinner parties-

Ingredients

500g Hot smoked salmon (flaked)
500g Mashed potatoes (cold)
Juice of half a lemon
1 tbsp Chopped parsley

Method-

Mix all above ingredients together
With floured hands shape into rounds approx 2.5 inches x 1.5 inches deep
Fry lightly in oil until golden brown
Drain on kitchen paper

Serving suggestions-

Delicious with a dressed salad, mixed vegetables and a wedge of lemon.

Can be frozen before cooking if not required immediately.

Smokery Kedgeree

Another popular dish in the smokery restaurant, hearty comfort food at its best, and just so easy to prepare. It reminds me me of my Grandmother- golf, long walks and steaming bowls full after.

Ingredients-

1 lb mixed cooked smoked fish (Haddock, salmon, eel)
1 lb Basmati rice
3 x Hard boiled eggs (chopped)
8 oz Cooked peas
3 x tbsp medium curry powder
2 x tbsp chopped parsley
juice of a lemon
Salt and pepper to taste

Method-

Flake all the into a large mixing bowl
Cook rice and drain
Mix all dry ingredients together
Season to taste
Add lemon juice
Stir well before serving

Delicious with fresh granary bread and salad.