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Superlative quality Scottish salmon and trout traditionally oak-smoked to give a deep smooth flavour, succulent texture and lingering smoky



Inverawe Smokehouse began with just one smokebox. Today Inverawe are proud to be one of the biggest mail order companies and one of the most renowned smokehouses in Scotland and holders of the Royal Warrant. Their smokehouse products are famous for their gorgeous smoky, full-bodied flavour.
Their traditional way of wood smoking flies in the face of modern production because they rely on real people taking their time and using age-old skills rather than cutting corners with rows of machines. But they think you'll agree when you taste our hot smoked salmon, or any of our many other smoked foods, that the end result is worth the wait.
Although this way is more time consuming and labour intensive, the end result surpasses all expectations.
Smoking is one of the oldest ways of preserving foods and at Inverawe Smokehouses we have conserved the old ways and traditional smokehouse design, to retain the real taste of properly smoked Scottish fish. Whether you’re talking about hot smoking or cold smoking, there are two basic stages:
Stage 1: Brining and preparing
The preparation is as important as the smoking process. At this stage you can add herbs and different seasonings to enhance the product - hence the many secret recipes passed down through the generations.
At Inverawe Smokehouses we have our closely-guarded recipes but their real secret is Inverawe's insistence on only using the finest fish. A smoked fish is only as good as the one you start with.
Stage 2: The Smoking
In the old style brick smokeboxes the fires are kept going 24 hours a day, releasing warm smoky air which gradually dries the fish. As it does so, the smoke naturally preserves the fish. The food will acquire its faintly 'fruity' flavour, so difficult to describe but instantly recognised by its taste. Genuinely cured food has it, while so much of the merely smoke-flavoured food has not.
The whole smoking process can take anything from 24 to 48 hours. Each smokebox 'smokes' slightly differently and it is Robert and his team's craftsmanship and experience which determines when it is ready. Outside influences – wind, temperature, rain, sunshine – all have to be taken into account.

Cold smoking
The cold smokebox is partitioned off from the fire with a vent controlling the smoke intake. It is mainly for salmon and trout fillets. The temperature never goes above 30C and the fish is gently smoked for 24 to 48 hours.

Hot smoking
The hot smokebox is immediately above the fire. Being closer to the heat of the fires it smokes and cooks the fish, giving an all new flavour and melt in the mouth texture. Our award-winning Flaky Roast Smoked Salmon is a must. The products are usually cold-smoked overnight and then hot-smoked in the morning, when the fire lid is taken off and the product is cooked.



A much-loved family favourite. Just pile these high with the fresh herb sauce alongside and watch them disappear. If you prefer not to fry the little choux balls in hot oil then just pop them in the oven until golden instead. Serves 6-8 as a starter (makes about 30)

For the fresh herb sauce
55g (2 oz) mixed fresh herb leaves (eg basil, dill, coriander, parsley)
8 tablespoons good quality mayonnaise
finely grated zest of 1 large lemon
fresh lemon juice, to taste

For the choux pastry
85g (3¼ oz) butter, cubed
125g (4 oz) plain flour, sifted
3 medium eggs, beaten
2 tablespoons freshly grated Parmesan cheese
100g (3½ oz) smoked salmon, finely chopped
sweet paprika, to dust
a pinch of salt

First make the herb sauce. Throw the herbs into the boiling water for about 10 seconds, then drain and refresh in a bowl of cold water. Drain the herbs, pat dry on kitchen paper and put into a bowl with the grated lemon zest, mayonnaise and a dash of lemon juice. Blitz until smooth using a hand blender. Cover and chill in the fridge for about 30 minutes for the flavours to infuse. Season with salt, pepper and extra lemon juice if necessary before serving.
To make the puffs, put the butter and 225ml (8 fl oz) water together in a heavy saucepan. Bring slowly to the boil so that by the time the water boils, the butter is completed melted. Immediately the mixture is boiling really fast, tip in the flour, remove from the heat and working quickly beat the mixture hard with a wooden spoon - it will soon become thick and smooth and leave the sides of the pan.
When the mixture has cooled slightly (a couple of minutes), beat in the eggs a little at a time, until it is soft, shiny and smooth. It should be of dropping consistency - not too runny. ('Dropping consistency' means that the mixture will fall of a spoon reluctantly and all in a blob. If it runs off, it is too soft.) Beat in the Parmesan then the chopped smoked salmon.
Place heaped teaspoons of the mixture onto a well-oiled baking sheet. Heaet a deap fat fryer to 170°C (340°F). Lift the teaspoons of choux paste one at a time with the end of a metal palette knife or metal spoon dipped into the hot oil to prevent it sticking. Slide the choux mounds gently into the hot oil. Don't fill too full - cook 6 - 8 at a time, allowing them to puff up.
Cook for 4 - 6 minutes until golden, puffed up and firm, stirring once or twice. Drain well on kitchen paper and dust with paprika and salt. Keep warm in a low oven with the door ajar to prevent them becoming soft while you cook the others. Serve with the herb sauce for dipping into.



Smoked Salmon & Avocado Mousse
Serves 6

• 225g thinly sliced smoked salmon
• 225g cream cheese, softned
• 240ml soured cream
• 1 teaspoon Tabasco
• 2 tablespoons fresh lemon juice
• 1 teaspoon powdered gelatine
• 75g finely chopped spring onions
• 2 large rip avocado, stoned, peeled and thinly sliced
• 2 x 50g jars of trout caviar
• salt and freshly ground black pepper

• Chop half of the salmon finely and set aside. Chop the other half into bite-size pieces and set aside.
• Using an electric hand-mixer, beat the cream cheese and soured cream together until creamy and well combined. Beat in the Tobasco and season to taste.
• Mix the lemon juice wth the gelatine in a small bowl, then microwave on high for a few seconds to dissolve it. Repeat until completely dissolved, then beat into the cream cheese mix. Fold in the finely chopped half of the smoked salmon and the chopped spring onions.
• Stone, peel and thinly slice the avocado. Now you are ready to assemble the dish.
• First put a layer of the bite-size salmon pieces into the bottom of a wide glass dish using about a third of the fish in total. Cover with a layer of the cream mix, using up about half of the quantity. Next add a layer of sliced avocado, using about half of it. Gently dot this layer with about half of the trout caviar. Then add another layer of salmon, using another third of the pieces, followed by the remaining half of the creamy mix. Finally arrange the rest of the sliced avocado evenly over the mix and then top with the remaining bite-size pieces of smoked salmon and a generous helping of trout caviar to finish.
• Cover the dish with clingfilm and chill for about 3 hours until good and firm.
• This dish can be made in one big glass serving dish or small individual glasses.

To Serve
scatter some microgreens over the top and serve with crunchy crostini toasts or curly melba toast.



This smooth and delicate soup is a sophisticated winter warmer. Pure liquid velvet and such a pretty colour. Serves 8

900g (2 lb) Jerusalem artichokes
juice of half a lemon
55g (2 oz) butter
225g (8 oz) onions, thinly sliced
1.5 litres (2½ pints) boiling water or vegetable stock
100g (3½ oz) sliced smoked salmon, chopped
salt and freshly ground black pepper
chopped fresh chives or chopped parsley, to garnish
crème fraîche, to serve

Peel the artichokes with a potato peeler, then place immediately into a bowl of cold water with a squeeze of lemon juice (to prevent them turning brown).
Heat a large saucepan and add the butter - as soon as it starts to foam, stir in the onions.
Reduce the heat and cook for 10 minutes until soft. While you're waiting for the onions to soften, quickly grate or chop the artichokes. Add them to the onions, season well with black pepper and add the boiling water or vegetable stock. Bring back to the boil before reducing to a simmer and cook, covered, for 20 minutes or more until the artichoke is meltingly tender.
Pour into a liquidiser and add the smoked salmon. Liquidise until smooth, taste and check the seasoning - you may have to add a squeeze more lemon juice too.
Serve immediately with a dollop of crème frache and a sprinkling of chives or parsley..



These are just mouthwateringly good. They are so delicate and munchable everyone will love them! This recipe will make 12 small tartlets; 6 individual tartlets or one 8-9inch tart.

• 250g shortcrust pastry
• 300ml double or single cream
• 3 whole eggs plus 2 egg yolks
• 1 tblsp finely chopped fresh tarragon
• 2 tblsp EACH, finely chopped dill, chives & parsley
• A handful of baby spinach leaves
• Finely grated zest of 1/2 lemon
• 2 heaped tblsp grated Parmesan or Cheddar
• Salt and pepper
• 350g sliced Inverawe Smoked Salmon
• a few sprigs of dill to garnish

• Preheat the oven to 190C/375F/Gas Mark 5.
• Roll out the pastry thinly and use to line your chosen tin/s and bake blind.
• Put the cream, eggs, herbs, spinach, lemon zest and cheese in a food processor and blend for a minute until smooth.
• Season with salt and pepper.
• Set the baked tart case/s on a baking sheet (still in their tins) and pour in enough filling to reach to just under the top.
• Bake for about 15/20/35 minutes until just firm. Do not overcook.
• Remove from the oven, and while still warm arrange a pile of smoked salmon on each one.

To Serve
Garnish with a sprig of dill and serve warm.



Inverawe hold numerous Gold Great Taste Awards
and are proud to be holders of a Royal Warrant

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



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