Tracklements' classic Dill Sauce is primarily a match for Gravadlax and smoked fish perferably let down with creme fraiche. Jo produces scrummy nibbles with drinks with smoked trout or oak roasted salmon with dill cream in canape shells decorated with a little sweet beetroot relish. We also love it mixed into mayonnaise to accompany smoked chicken.
Seaweed Butter Recipe
This seaweed butter is perfect with all kinds of seafood and adds a gorgeous hit of umami to any dish. Ingredients 480g Unsalted Butter Sea Salt 16g Dried Seaweed Sprinkle OR 480g Black Mountains Smokery... ...Continue Reading
Smokey Jo's Summer Salad Dressing Recipes
In the summer, w e enjoy nothing more than an open door, (weather permitting!) plenty of food, good company and fabulous views. Summer is a quieter time of year at the smokery, with much of our time spent getting ahead with product development and... ...Continue Reading
Warm Welsh Dragon Sausage Salad with Broad Beans & Bacon Recipe
Serves 4 Ingredients 200g Smoked Welsh Dragon Sausage - sliced 250g Smoked Streaky Bacon - chopped 250g Broad Beans 20 Baby New Potatoes 2 Spring Onions - sliced 1 tbl Flat Leaf Parsley - chopped Extra Virgin Olive... ...Continue Reading