O.M.G, these were amazing! I bought some Smoked Halibut from my Glasgow Food Assembly https://thefoodassembly.com/en courtesy of Campsie Glen Smoke House http://www.campsieglen.co.uk/, wondering how I could creat something different, looking in my fridge I needed to use up cream cheese and hollandaise, so here is my wee creation with tasty results!
1 tbsp cream cheese
1 tbsp hollandaise sauce
1 packet smoked halibut
1 tsp dill
squeeze of lime juice
small handful of rocket leaves
rainbow peppercorns and salt to season
Mix everything together (except halibut)
Spread lightly over halibut and top with some rocket (or any garnish you like)
Gently roll up, one all rolled wrap in cling film and chill for 2-3 hours.
Remove and eat…..Yummy! I served with some salad and a nice chilled glass of Chardonnay!
They are a small family run business producing artisanal seafood products. Based in Kirkintilloch, Scotland. Charcuterie is defined as the art of curing, drying and smoking.
They have begun their range with 3 cures. After they rest the salmon, trout, and halibut in their Island, Highland, and Lowland Cures for 7 days, they dry out up to 25% of their moisture whilst smoking with their unique blend of selected kiln dried wood chips. The whole process is completed by hand carving the products into the packs you see below.