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Help & Sales Hotline 01667 451051

 
 

THE LOCH FYNE SMOKEHOUSE

MORE INFORMATION AND RECIPES

 

 

 

ABOUT LOCH FYNE


At Loch Fyne Oysters, they pride themselves on their provenance, quality and sustainability.

Loch Fyne started with one inspirational idea; to grow oysters in the clear, fertile waters of Loch Fyne . They have developed into a cluster of businesses whose success is built on an honest approach to superb quality food.

The company has always abided by the guiding environmental principles established by  the founders, John Noble and Andy Lane.  Loch Fyne are determined to ensure that only the very best produce, farmed and fished to the highest quality and environmental standards, reaches the kitchens and plates of our customers.
 

QUEENS AWARD FOR ENTERPRISE : INTERNATIONAL TRADE 2014


On 21 April 2014 Loch Fyne announced the receipt of the UK’s highest accolade, The Queen’s Awards for Enterprise: International Trade 2014.

This is the second time they have received this honour. The founder Johnny Noble collected the award in 1994 for the recruitment of their first export partners Elite Foods, who are based in Hong Kong.

Loch Fyne are proud to say they still work closely with Elite Foods today and have cultivated and nurtured many other international partnerships.

Over the past three years Loch Fyne have recorded exceptional overseas growth, achieving exports sales in excess of 3.8m in 2013 to Europe, the Middle East, Asia, Africa and the Americas and their continuing development has contributed greatly to the global reputation of Scottish produce.

In the summer of 2013 they embarked on the application process, submitting this to judging panels at the end of September 2013. The selection process is rigorous, involving several UK Government departments and the Prime Minister’s Advisory Committee who make the final recommendations to the Queen before she herself chooses the winners.

In early 2014 Loch Fyne were delighted to receive news that Loch Fyne, along with nine other Scottish businesses, had been granted the award. The news was communicated publicly on 21 April, the Queen’s official birthday.

In celebration of this achievement a special ceremony was organised. Loch Fyne welcomed Her Majesty’s Lord-Lieutenant for Argyll and Bute; Patrick Stewart to Loch Fyne to present their Sales Director Simon Briggs with the award. Held on 15 May the event was attended by 130 guests including press and Loch Fyne employees.

On 14 July Simon Briggs and the Executive Chairman Campbell Shirlaw, attended an exclusive Reception at Buckingham Palace for winners of The Queen’s Award for Enterprise 2014. A privilege and honour made all the more memorable by the Queen’s request to meet with specific winners. Loch Fyne's Sales Director and Executive Chairman were delighted to be among a group of just six who enjoyed a conversation with Her Majesty.


LOCH FYNE SMOKEHOUSE

 
An insight into salmon smoking at Loch Fyne.

 

RECIPE :- BRADAN ORACH MOUSSE WITH WATERCRESS DRESSING


Ingredients
. 200gms Bradan Orach
. 35ml dry sherry
. 1 leaf gelatine
. Juice and zest of 1 lime
. Pinch of paprika
. 250ml of double cream
. 100gms fresh watercress
. 100ml Greek style yoghurt
. 10ml Worcester sauce
. 00gms Seasonal salad leaves
. 30ml vinaigrette dressing
. Maldan sea salt and freshly milled black pepper

Method
. Soak the gelatine leaf in cold water for 15minutes, and then squeeze out excess water
. Gently heat the sherry and add the gelatine until it dissolves
. Place the Bradan Orach in a food processor and blend, add in the dissolved gelatine, lime juice seasoning and paprika
. Remove and pass through a fine sieve for a smooth mousse (this is not compulsory)
. Whip the cream to ribbon consistency and fold into mousse with the lime zest
. Place in the chill for 2-3 hours to firm up
. Pick all the leaves off the watercress stalks, liquidise with the yoghurt and Worcester sauce, season and reserve

To serve
. Dress the salad with vinaigrette, place on the plates
. Scoop the salmon mousse, arrange on the salad leaves
. Drizzle the watercress sauce around the plate
. Serve with caraway seed bread or sour dough


RECIPE :- LOCH FYNE SMOKED SALMON CLUB SANDWICH


Ingredients
•12 slices white or brown bread
•400g Loch Fyne smoked salmon
•½ little gem lettuce
•2 plum tomatoes finely sliced
•4 slices cured ham, Parma or Prosciutto
•Bamboo skewers

Egg Mayonnaise
4 soft boiled free range eggs
80g mayonnaise
Sea salt and freshly milled pepper

Method
For the egg mayonnaise boil the eggs for about 4 minutes, cool in iced water, peel and chopmix in the mayonnaise and season, reserve

Method
Toast the bread
take your 4 base pieces of toast and top with slices of Loch Fyne Bradan Orach smoked salmon, spread on egg mayonnaise and a layer of little gem lettuce, lightly season add another layer of toast and press down gently, place on the cured ham followed by the tartare sauce and top with the tomato, season lightly
finally top with the 3rd layer of toast, press down lightly
cut into quarters and place a bamboo skewer through your sandwich quarters to keep them together

To Serve
place on warmed plates with extra tartare sauce
Serve with chunky chips



RECIPE :- LOCH FYNE BRADON ROST WITH WHISKY SAUCE


Ingredients
. 200gm Bradan Rost fillet portion (per person)
. 250gm crème frâiché
. 1 tablespoon creamed horseradish
. 1 tablespoon whisky per portion
. lemon juice and pepper to taste

Method
. Take a 200gm Bradan Rost fillet portion (per person) and heat wrapped in foil in a warm oven (350°C Gas Mark 3) for approx 15 mins.
. Mix 250gm crème frâiché, 1 tablespoon creamed horseradish and 1 tablespoon whisky per portion in a pan and heat through without boiling.
. When warm add freshly squeezed lemon juice and pepper to taste.
. Pour the warm sauce over the heated Bradan Rost.
. Serve with boiled potatoes or crusty bread and a crisp green salad.




PLEASE NOTE :- Much of the above information was supplied to us by the Smokehouse concerned

 

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