Village Greens Farm Shop

This smoked salmon doesn’t need any fancy treatment. To appreciate its rich yet delicate flavour, serve

it simply with slices of buttered brown bread and a wedge of lemon. The Weald Smokery sources

its salmon from the west coast of Scotland, where the cold water produces strong, healthy fish with firm flesh. Cold-smoked over local oak chippings in a traditional brick kiln, it takes on a delicate colour and subtle, smoky flavour.

Head smoker Michael has perfected the art of smoking haddock to achieve a precise balance of smokiness and sweetness. The fish is cold-smoked over oak chippings in traditional brick kilns, a technique that yields juicy, flaky, plump fillets with a buttery texture and rich oak smoke flavour. Use them as the main ingredient in a fish pie or keep it simple and serve with a poached egg and spinach.