Smokery launches cookbook

Devised by Rosie, the book features a selection of innovative recipes with a truly contemporary slant while at the same time retain classic favourites such as Inverawe Fishcakes and Luxury Kedgeree; the Scottish favourite Cullen Skink; plus a range of visually stunning but simple to executive serving suggestions. Readers will be taken far beyond the traditional ways of serving smoked salmon and into the realms of the 21st century with a range of modern and diverse dishes, including Creamy Smoked Salmon & Whisky Soup; Teriyaki Grilled Smoked Tuna; Lemon & Smoked Trout Risotto; Escabeche of Kippers; and Home-Made Gravadlaz. Rosie said: "Customers and visitors to the Inverawe shop often ask about the best ways to service different types of smoked fish. "Each recipe has been tried by family or friends and have proved to be popular. The recipes can easily be adapted depending on what types of smoked fish are preferred and we hope the cookbook will encourage more people to more adventurous." The recipes and serving suggestions are featured alongside stunning colour photographs which will inspire everyone who enjoys smoked fish to try them out for themselves. Rosie and Robert started their Inverawe Smokery in 1980 and, since then, it has received international recognition. In 2000, Inverawe Smokehouses was granted a Royal Warrant from HM The Queen for its mail order smoked foods and hampers.