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Wild Seabass
Qty: 1 £32.00
Subtotal: £32.00
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Cold Smoked Haddock
£10.00Undyed, Naturally Oak Smoked, beautiful, buttery flesh, you won't find Haddock this delicious in your local shops. You can't get more free-range! -
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Smoked Mackerel Pate (200g)
£7.70Our very own recipe and utterly delicious it is too!! We use a mix of unsalted Butter, Cream Cheese, Lemon and a scrunch of black pepper but not forgetting we do not skimp on the Main ingredient. We like a good 50% of fish in each pot -
Hot Smoked Cod Roe (250g)
£11.00Beloved of Cods Roe aficionados (there are more around than you might think), many will say that spreading it on toast with a squeeze of lemon and black pepper is the perfect solution BUT if you haven't made your own taramasalata before then you must try. You'll never buy the supermarket rubbish again.
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Cold Smoked Prawns (200g)
£5.20These Prawns are utterly delicious. Delicately smoked for a sweet yet moist flavour. -
Cold Smoked Trout D-Cut Sliced (200g)
£15.30Lovingly reared on our own Trout Farm at the headwaters of the Dorset Frome, our trout grow up alongside kingfishers and otters, and grace the waters of some of England's most historic rivers and lakes. So, when smoked in our oak and peat blend, they are similar to our Salmon with a few subtle differences - tighter flesh and slightly sweeter - and more slices per pack than the salmon - albeit smaller ones!!! -
Cold Smoked Salmon Whole Unsliced (minimum 1.1kg)
£59.40Sustainably farmed Salmon. Gently Oak Smoked with a hint of peat to achieve our flavour. Enjoy with a Scrunch of black pepper and a Squeeze of fresh Lemon and a chilled buttery, white wine. -
Gravadlax D-Cut Sliced (200g)
£16.39Gravadlax, cured the old-fashioned way with Whiskey, Dill, Salt and Sugar for 72 hours to achieve the best flavour. The perfect appetizer, we recommend a fresh sauvignon blanc with that. -
two fresh salmon steaks
£11.00fresh salmon steaks from the very same fish we use for smoking. Only the best .... -
Hot Smoked Salmon Tranche (200g)
£16.00One of our Hero products. We take cold smoked salmon, then hot smoke it to give a Moist & Flaky texture with a flavour that is never forgotten!!
