Smoked Sea Bass

Fresh Sea Bass fillets very lightly cured and gently smoked over smouldering Welsh oak.

Delicious served with a subtle horseradish cream with beetroot and a green salad.

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£4.50 to £24.00
  • Smoked Sea Bass
    3 images, click thumbnail to enlarge
  • Smoked Sea Bass
    3 images, click thumbnail to enlarge
  • Smoked Sea Bass
    3 images, click thumbnail to enlarge
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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 ham.

Smoked Sea Bass Potato Salad

Serves 4 - perfect for lunch or as a light supper

Ingredients

 800g Blas Y Tir Pembrokeshire Earlies or other new potatoes
2 tbps Crème fraiche
Horseradish Cream - to taste
Zest and juice of 1 lemon
1 Red onion -very finely sliced
1 Small bunch fresh parsley -roughly chopped
1 Punnet salad cress
 Freshly ground black pepper
 
Boil the potatoes until cooked, and drain thoroughly.

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 Trout over the top to serve.

 Equally delicious served with Smoked Sea Bass or Smoked Mackerel

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

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!

June 2020

Ready to eat.

Best served at room temperature - please visit our recipe pages for serving suggestions and inspiration.

Ingredients:

Sea bass: Sea Bass (Fish), Salt, Oak Smoke

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