The Inverawe Smoked Fish Cookbook
OUT OF STOCK
Since starting the world-famous smokery with her husband Robert, Rosie Campbell-Preston 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, delicious creamy smoked salmon carbonara, the lightest of smoked haddock souffles, smoked eel frittatas, and many more. These exciting recipes bring a whole new dimension to smoked fish.
Reviews for The Inverawe Smoked Fish Cookbook
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… 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.
CLA, Land & Business
A useful collection of recipes, from an escabeche of kippers to smoked eel, chorizo and potato frittata and traditional cullen skink soup.
The Observer Food Monthly
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.