Serving Suggestions
Thanks to the long-standing relationships we have developed with some of the best restaurants in Scotland, and in conjunction with the chefs in Crannog restaurant in Fort William, we can offer you some tasty tips and recipe suggestions to make the very best of our Isle of Skye seafood, whether fresh or smoked.
Isle of Skye Smoked Salmon – Skye and Crannog Cure
Delicious as a starter to any meal, serve our Skye cure smoked salmon with a squish of lemon juice, freshly ground black pepper and thick slices of brown bread, liberally smeared with creamy Scottish butter.
Try our Crannog cure smoked salmon on half a toasted bagel, spread with butter, topped with scrambled egg and a few slices of smoked salmon – a luxurious brunch.
Smokey Roast Salmon
Serve cold with boiled new potatoes and fresh vegetables, such as petits pois or green beans. Our smokey roast salmon can also be gently heated; or flake some smokey roast salmon in a white sauce, add a dash of white wine and enjoy over some fresh Tagliatelle.
Gravadlax
Enjoy as a light evening meal, with mixed green salad, cherry tomatoes and a thick wedge of lemon. Or serve, just like our smoked salmon, with thick slices of fresh bread and butter and a squeeze of lemon.
Smoked Mackerel & Smoked Peppered Mackerel
Serve cold with a mixed salad or warm through and enjoy with a jacket potato and green vegetables. Smoked mackerel pâté makes a delicious starter or light meal, served with thick Scottish oatcakes and a dash of lemon juice. Simply flake the smoked mackerel into some cream cheese and add a good squeeze of lemon juice.
Whole Kipper & Kipper Fillets
Place in a hot oven to gently warm through before serving with bread and butter – the perfect accompaniment to any cooked breakfast.
Fresh and Smoked Langoustines
Isle of Skye Smokehouse smoked langoustines are best served with a creamy aioli, or garlic mayonnaise, and enjoyed fresh with a chilled glass of Meursault.
Smoked Haddock
Isle of Skye smoked haddock is delicious when baked in the oven with milk and butter for a creamy sauce and served with chive infused mashed potatoes. Or try a traditional Scottish Cullen Skink using thick flakes of smoked haddock, chunky potatoes, onion, fennel and saffron.
Scallops
Our King and Queen scallops make an exquisite starter or main meal for any dinner party. Blend the roe (pink part of the scallop) with some double cream; sear the scallop over a high heat with some garlic. Add the double cream and roe mix to the scallop, add some parmesan and freshly ground black pepper, bring to the boil and enjoy with a mixed salad and crusty bread.