Since starting the world-famous smokery with her husband Robert, Rosie Campbell-Preston has been devising the most amazing ways to serve all kinds of different smoked fish. Divided into easy-to-use sections, the recipes take you far beyond the traditional way of serving smoked salmon. For something completely different, there is smoked salmon rosti, delicious creamy smoked salmon carbonara, the lightest of smoked haddock souffles, smoked eel frittatas, and many more. These exciting recipes bring a whole new dimension to smoked fish.
About the Author:
Rosie and Robert Campbell-Preston started their smokery in 1980, and since then it has received international recognition. Rosie is responsible for sales and marketing and for developing new lines and recipes for their products. The smokery is a Rick Stein "food hero," a Paul Vickery "find," and Jean Paul Christophe's choice of organic smoked salmon. In 1999, Inverawe Smokehouses received a royal warrant as supplier to HM the Queen.