Quality Catch
Responsibly Sourced
Easy to Cook
Average cooking time: 10 - 15 mins.
Best to pan-fried the whole Dover Sole as there are no bones in the fillets and the skeleton stays intact during and after cooking.
Rick Stein Smoked Salmon
Rick Stein Smoked Salmon
Ranked third in The Telegraph's annual smoked salmon taste test with 4/5 stars, this is our version of the classic King's cure with extra smoke. A traditionally dry cured salmon, smoked over smouldering oak and then matured in our Himalayan salt vault for 3 days.
After much taste testing, using their chef expertise, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.
'I've long been an admirer of the Severn & Wye Smokery. Richard Cook is a complete expert in curing and smoking fish and it's been a pleasure to work with the Smokery to develop our own range of smoked and cured fish under his expert guidance.' Rick
Severn & Wye Smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.