Smoked Salmon Pate :

  • 100g smokehouse salmon
  • 150g soft cream cheese
  • 1 tbsp crème fraîche (if you have some)
  • juice half a lemon
  • small bunch dill finely chopped
  • 3 chives finely chopped

Roughly chop the salmon into small pieces. Tip the soft cheese, crème fraîche and lemon juice into a food processor, season with black pepper and blend to a consistency of your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or, blitz some more if you want the paté smooth and pink. For a really rustic, coarse finish, you can of course do the above by hand. Finally stir the herbs into the mix.

Serve with brown bread or oatcakes for a fabulous starter.

Smoked Trout Pate :

  • 125g smokehouse hot smoked trout
  • 125 g cream cheese
  • 2-3 heaped teaspoons jarred horseradish sauce
  • 1 lemon
  • small bunch fresh chives, finely chopped
  • a few small sprigs parsley, finely chopped
  • sea salt
  • fresh ground black pepper

Put the cream cheese into a mixing bowl with the horseradish, the zest of the lemon and the juice from half, and mix together. Mix in the chopped chives, parsley and add a pinch of salt and pepper. Then have a taste!.

Ideally the mix should be hot, smoky and a little salty, so add more horseradish or lemon juice if needed. Flake in the trout, removing any skin and bones, then use a wooden spoon spatula to fold the mixture together, so you have smaller bits and nice chunks.

Serve with warm toast or sourbread as a starter, or with breadsticks as a dip.

Smokehouse Cullen Skink :

  • 2-3 fillets of smokehouse haddock – ideally skin on
  • 5 potatoes diced to around 1cm cubes
  • 1 leek finely chopped
  • 1 large onion finely chopped
  • 350ml milk
  • 500ml chicken stock
  • 200ml single cream
  • good bunch chopped parsley
  • a knob of butter (smoked if you like)
  • sea salt
  • fresh ground black pepper
  • 2 chives finely chopped to garnish.
  • A glass of wine

Melt the butter in a large pan and add the chopped leeks and onion and gently sauté until soft. Remove from the heat and set aside half the mix.

Gently boil the potatoes in salted water until just soft, Retain half intact and set aside with the retained onion and leeks.

Put the haddock fillets in a shallow pan and add milk until just covered. Slowly heat and bring to the boil. As soon as the milk starts to bubble turn off the heat. Leave for 5 minutes. Drink the wine.

Combine half the leeks, onion and potato with the chicken stock and the remaining milk from the poached haddock. Mash by hand or blitz till smooth.

Flake the haddock by hand and remove from the skin. A mix of large and small fish chunks is ideal. Add to the stock mix.

Finally add the chopped parsley, cream and retained leek, onion and potato mix and season with a good pinch of fresh ground pepper. Gently warm and serve with chopped chives to garnish.