Divided into the four seasons, the recipes in this book will take you beyond traditional ways of serving smoked foods.


For something completely different there is:


Smoked Salmon Koulibiaca delicious for a party piece
Exotic Inverawe Sushi
Asian Smoked Sea Bass Korma with Almonds and Cashews
Creamy Smoked Cod's Roe Mousse with Herb and Wine Jelly
Smoked Trout and Caviar Mousse
Smoked Salmon Puffs.


There are lots of ideas for new ways to update old favourites, including Kipper Kedgeree, Inverawe Smoky Summer Paella, Spring and Summer Dips and even Smoked Venison and Red Wine Risotto. These exciting, tried and tested recipes will bring a whole new dimension to your smoked food repertoire.



With stunning photographs of the surrounding countryside and of each recipe, the Inverawe Seasons Cookbook will inspire you to experiment and discover anew the delights of smoked fish and meat cooker.