Fresh Sea Bass fillets very lightly cured and gently hot smoked over smouldering Welsh oak.
Delicious served with a subtle horseradish cream with beetroot and a green salad. Also delicious served with Air Dried Monmouthshire Ham.
Smoked Sea Bass Potato Salad
Serves 4 - perfect for lunch or as a light supper
In a bowl, mix the crème fraîche with the lemon zest and juice. Add the horseradish cream with caution - depending on how zingy you like it and how many children are present! Add the potatoes, onion, parsley, then snip your cress into the bowl. Season with salt and pepper and mix.
Flake the smoked sea bass over the top to serve.
I just wanted to say that every single thing we've tried so far has been simply delicious. We've had the smoked chicken, the smoked salmon, the hot smoked oak roast salmon and the smoked sea bass. All really wonderful!
Something really lovely to eat that doesn't need cooking.
Mary Humphreys, August 2017
Great appearance. A delicate and carefully smoked fish with a gentle but full flavoured sweetness.
Great Taste Awards, March 2016
Ready to eat.
Best served at room temperature - please visit our recipe pages for serving suggestions and inspiration.
Sea bass: Sea Bass (Fish), Salt, Oak Smoke