Lovely smoked Hake this morning, it cooks up creamy and makes a nice change from smoked Haddock. Try something different today.
Just out of the smoker this morning ….our lovely Kippers!
Brined in Spanish sea salt then slowly Oak smoked for 12 hours over night.
Superb with just a knob of butter for breakfast.
bob@thedeli.biz
chris wightman