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NANCY GOODIE BOX

NANCY GOODIE BOX

35.00










Smoked Salmon
Trout Fillets
Hot Smoked Salmon Steaks
Smoked Mackerel
Smoked Duck Breast
Smoked Garlic


£35 Delivered!

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E2- 200g pack eel fillets

E2- 200g pack eel fillets

16.50

Hot smoked over beech and apple wood gives a delicious and succulant flavour. Best served at room temperature. (Remove from fridge 20 minutes before serving). Allow 50g per person.
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E5 - Whole smoked eel 400g

E5 - Whole smoked eel 400g

22.00

Whole eels are surprisingly easy to fillet and they come with clear and simple instructions. Serves approximatley 4 people.

All eels are subject to size availability.

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Coronation Chicken

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 use. 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

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

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.