This Cley Smokehouse gift pack is all about traditional breakfast. (Although of course you can serve it anytime!). Everything you need here for a breakfast of champions for four people (except perhaps half-a-dozen eggs and some thick granary bread).
2 x succulent Cley Smokehouse hand-crafted Kippers
1/2kg "slow" oak-smoked un-dyed haddock fillet
Our own smoked Mackerel paté, made with smoked Mackerel fillets, garlic butter, herbs & spices (100g)
2 x 100g Smoked Salmon, hand sliced from Scottish Salmon sides Oak smoked by us.
Keep refrigerated (store below 5 degrees C).
Kippers, Smoked Haddock and Mackerel Paté will generally keep for 7 days from delivery date (Important: Always refer to use by date on the packet).
Smoked Salmon Will keep for 14 days in a fridge unopened. (Important: Always refer to use by date on the packet)
All product suitable for home freezing (must be frozen before use by date). Consume within 3 months of freezing. Thoroughly defrost before use.
Grill Kippers with butter skin side down for about a minute. Flip. brush with butter and grill for a further 4-5 minutes (until sizzling) and serve immediately.
For a Smoked Haddock with poched eggs - rinse the haddock and pat dry. Divide into 4. Place in a frying pan skin side down with enough milk to cover and bring to the boil. Cover the pan and simmer for 5-7 minutes until the flesh flakes easily. Serve with freshly poached eggs.
Smoked Mackerel Paté is ready to eat. Delicious on hot toast.
Smoked Salmon is ready to server. As Jamie Oliver says “Put a plate of smoked salmon and eggs in front of anyone for breakfast and they'll
thank you for it”
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Salmon Flavour Selection
Whole side of Scottish Salmon Oak Smoked. (unsliced).
The Smoked Meats
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