As Delia says, nothing beats British smoked or cured fish.
Read what she has to say about salmon, trout, haddock and those mouthwatering specialities, kippers and Arbroath smokies.
The one thing the British excel at is smoking and curing fish. Our smoked salmon is the very finest in the world, and nowhere else can you find a lovely fat juicy kipper – which must be one of our greatest and most exclusive delicacies. Skilful smoking and curing gives added fragrance and flavour to all kinds of fish.
Generally speaking, smoked salmon, trout, eel and mackerel can be served without any added cooking, and one thing I would like to draw your attention to is that really fine smoked salmon, like Isle of Skye, actually it tastes better if its not drowned in lemon juice. Next time you eat a piece of smoked salmon, try it both ways and I’m sure you’ll find it better without the lemon. Smoked fish respond beautifully to being cut in strips or flaked then soaked in single cream or milk for half an hour and added to scrambled eggs towards the end of cooking.
Delia's smoked fish recipes: