Since starting the world-famous smokery with her husband Robert, Rosie Campbell has been devising the most amazing ways to serve all kinds of different smoked fish. Divided into easy-to-use sections, the recipes take you far beyond the traditional way of serving smoked salmon.
For something completely different there is smoked salmon rosti, the lightest of smoked haddock souffles, smoked eel frittatas, as well as smoked salmon quiche, smoked haddock with poached egg and easy hollandaise sauce, roast smoked salmon and mango salsa pots and many more. These exciting recipes bring a whole new dimension to smoked fish, along with vibrant photographs that bring these dishes alive.
Rosie and Robert Campbell-Preston started their smokery in 1980 and since then it has received international recognition. The smokery is a Risk Stein 'food hero', a Phil Vickery 'find' and Jean Paul Christophe's choice of organic smoked salmon. In 1999 Inverawe Smokehouses received a royal warrant as supplier to Her Majesty The Queen.
- Book Specifications
Sub Heading No ISBN 9781846890444 Author Rosie Campbell-Preston Binding Laminated board Extent 210 x 210mm, 112 pages Illustrations No Ebook No
"Rosie Campbell-Preston owner of the word famous Inverawe Smokehouses, Rosie has created this wonderful cookbook, designed to encourage everyone who loves smoked fish to be more adventurous. There's an introduction about the art of smoking and also smoking the Inverawe way, all with beautiful imagery." - Aga Living
"The Inverawe Smokehouse in Argyll is one of Britains best known producers of smoked salmon and trout- among those who enjoy smoked fish their products are legendary. Now Rosie Campbell-Preston who runs Inverawe with her husband Robert has produced a book of recipes based on more than 30 years experience in the fish smoking business. The book explains the art of fish smoking and then reveals the secrets of such splendid recipes as smoked salmon and halibut terrine, smoked salmon and whisky soup, roast smoked salmon and mango and, at last but by no means least, smoked eel, beetroot, potato and pickled dill cucumber salad." - Land & Business
'The Inverawe Smoked Fish Cookbook is a useful collection of recipes, from an escabeche of kippers to smoked eel, chorizo and potato frittata and traditional cullen skink soup, by the smokehouse owner, Rosie Campbell-Preston' - The Observer Food Monthly
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