Pinney’s of Orford Smoke House Experience
Orford Road, Bromeswell, Woodbridge, Suffolk IP12 2PU 01394 460310 www.britishlardersuffolk.co.uk www.britishlarder.co.uk
A taste of Suffolk on a plate...
Pinney’s of Orford Smoke House Experience Smoked Salmon Scotch Egg (Serves 6) 6 soft boiled hen’s eggs 400g fresh salmon, roughly diced 300g smoked salmon, roughly chopped 1 egg white Juice and zest of ½ lemon 1tbs chopped soft herbs such as chervil, chives, tarragon and dill Maldon Sea Salt and freshly cracked black pepper 80ml double cream 2tbs plain flour 300g panko honey breadcrumbs Oil for deep-frying Method: Using a food processor to blend both salmon and egg white until a smooth paté, add the cream and stir that in with the chopped herbs and lemon zest. Season lightly and add a few drops of lemon juice. Refrigerate for 20 minutes. Soft boil the eggs for 7 minutes, refresh in iced water. Peel and refrigerate for 20 minutes to set and cool completely. Divide the salmon mixture into 6 even size balls. Drain the eggs, roll each in the plain flour, then cover each with the mixture, roll each salmon covered egg in the panko breadcrumbs. Refrigerate. Heat the oil to 160C using a deep fat fryer; deep-fry the eggs for 4 – 5 minutes. Drain and serve immediately. Smoked Trout and Horseradish Pâté (Serves 6) 360g smoked trout, skin and bones removed 100ml crème fraiche 1tbs freshly grated horseradish Juice and zest of 1 lemon Maldon Sea Salt and freshly cracked black pepper Method: Blend all the ingredients in a food processor until smooth, season to taste. Transfer the paté into suitable serving containers and keep refrigerated until needed. Serve with plenty of hot toast. Scrambled Egg; Hot Smoked Eel (Serves 6) 6 free range eggs 50g unsalted butter 200ml double cream Maldon Sea Salt and freshly cracked black pepper 300g hot smoked eel 6 slices of wafer thin toasted baguette Method: Wash the eggs, use an egg topper to remove the top of each egg, keep the shell as whole as possible, and empty the egg contents into a small bowl. Wash and sterelise the shells, set aside. Flake the smoked eel, set aside. In a small saucepan melt the butter over low heat; lightly beat the eggs using a fork, season with salt and pepper. Pour the egg into the melted butter pan, leave for 20 seconds, stir with a wooden spoon, leave for another 20 seconds and continue until half the eggs are cooked, stir in the cream, heat through and remove the scrambled eggs from the heat. Spoon the scrambled egg into each eggshell; garnish each with a piece of smoked eel and a slice of toasted baguette. Serve immediately.