Smoked Seafood

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I’m guessing that one of the reasons The Plockton Inn and Seafood Restaurant has won the award for Best Seafood Restaurant in Scotland is, in addition to the amazing skills Susan, Mary and the rest of the culinary staff display, is the fact that they have their own smokehouse out back. The other day my friend Annan showed me how it works.  Normally Kenny, one of the owners does this but he was out of town and the customers need constant supply.

The smoker is stocked here with raw scallops, cockles and mussels.  The filets are sea trout.  I think salmon will be smoked tomorrow.

Behind the smokehouse is the wood stove where Annan put kindling to get it started.  The propane torch gives it a real blast to get cooking.

I’ve known Annan for 10 years now.  A good man who appears to enjoy his task

Once the fire is going well, Annan adds wood chips made from whisky barrels.

The finished product.

Smoked sea trout pate and as  part of a cold plate, graces the menu.

When the internet figures out to add aromas, I’ll update the post.  Until then if you want to enjoy, it’s to the Highlands you must go.