Spotlight on… smoked seafood

We’ve all been cooking at home a lot these past few months, so you’ll be forgiven if you’ve run out of inspiration in the kitchen. If you’re looking to mix things up with some new flavours, why not try some of our smoked fish and seafood? The smoking and curing process adds so many new flavours to our range and here, we take a look at some of the most appetising, smoked produce in the Seafood by Sykes online store. Tell us which is your favourite, or what other smoked produce you’d like to try.

Best breakfast and brunch option: Scottish smoked salmon… Smoked salmon is an exceptionally versatile ingredient. It is equally delicious served with eggs for breakfast – especially if you follow this delicious recipe we’ve put together.

Best for a work-from-home lunch: Smoked mackerel… This hand-cut Scottish mackerel is delicious for a starter or lunch. Blitz with cream cheese, lemon and dill for a tangy and impressive starter for dinner parties, or add an Asian twist by topping with teriyaki sauce and serving with sushi rice and vegetables for a Japanese rice bowl. A fabulous option for an easy midweek lunch.    

Best picnic produce: Smoked mackerel pate… Our oak-smoked mackerel is delicately flavoured with lemon and horseradish and whipped up to provide a light and refreshing pate that’s tasty on thick crusty bread. Perfect for any spring picnics you’re planning with your household – especially if you follow this recipe idea.      

Best appetiser and starter: Honey and whisky smoked salmon… Honey and whiskey are the power couple of the flavour world. The smooth sweetness of the honey, paired with the fiery warmth of the whiskey are perfect when infused into the firm, succulent texture of the salmon. Dry cured and then gently smoked over English oak for 12-18 hours, our hot smoked salmon is sliced and ready to serve. A delicious precurser to a dinner at home, or appetiser for any friends you’re planning to have in the garden – when restrictions allow of course.

Best main course: Smoked haddock… Our skin-on and boneless haddock is gently smoked and naturally dyed giving it a rich golden colour. Try in a creamy risotto for the ultimate main course; our chef Howard’s put together this easy to follow recipe for you here (top tip; add a soft poached egg elevates the dish to another level!).       If you order these, or any of our restaurant-quality produce, don’t forget to share your recipes. Just tag us on social @seafoodbysykes; we give out a monthly prize to the creator of the tastiest dish too!