Smoked Salmon & Seafood

Good smoked salmon should taste of the fish and the smoke, with a silky texture rather than an oily one. Our Icelandic Land-Farmed Smoked Salmon is Silverscale salmon raised in contained tanks on land, so there are no sea lice, no escapes and no threat to wild salmon. It is cured with salt and a little sugar and smoked over oak for a clean, delicate flavour. Choose 200g or 400g sliced packs, or a whole hand-sliced side of about 900g for a party. What to eat with smoked salmon? Brown bread and butter, a squeeze of lemon and black pepper are hard to beat, and scrambled eggs make a fine weekend breakfast. For canapés, lay it on blinis with crème fraîche and a little Keta salmon caviar, or add Arënkha smoked herring caviar for a smoky contrast. Allow about 50 to 75g per person as a starter. Our tinned fish comes from a craft cannery in Dorset that makes conservas in small batches, in the Spanish and Portuguese tradition. Oak Smoked Rainbow Trout in Olive Oil is award-winning, and there is a version with chilli and garlic oil and a duo with one tin of each. Cornish Hake with Rosemary, Garlic & Capers is lovely as a warm salad or on toast. The cannery also handles molluscs, nuts and milk. From France, Cruscana's Lobster Butter and Prawn Butter are made to Escoffier's traditional recipes and eat like smooth seafood pâtés. Spread them on thin warm toast for an easy starter, or top with a small spoonful of caviar for a special canapé. Keep smoked salmon chilled at 0 to 5°C and eat it within two days of opening; the conservas and butters keep in the cupboard until opened.