Smoked fish: the best of British

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 kind 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.

Read what Delia has to say about Scottish salmon
What's an Arbroath smokie?
...and a kipper?

Delia's smoked fish recipes:
Baked Smoked Haddock Creams with Lemon-dressed Leaves
Blinis with Smoked Salmon, Crème Fraîche and Dill
Highland Pasta with Smoked Salmon
Luxury Smoked-fish Pie
Mixed Smoked-fish Kedgeree with a Crème Fraîche and Parsley Sauce
Scrambled Eggs with Smoked Salmon and Brioche
Smoked Fish Creams
Smoked Fish Tart with a Parmesan Crust
Smoked Haddock Chowder with Poached Eggs
Smoked Haddock with Crème Fraîche, Chive and Butter Sauce
Smoked Haddock with Spinach and Chive Butter Sauce
Smoked Mackerel Paté with Ricotta
Smoked Salmon Pink 'Uns
Smoked Salmon Tart