Alfred Enderby’s Smoked Salmon
A tradtional smokehouse in Grimsby
I use a fabulous smoked salmon from Enderby’s of Grimsby. Richard and George continue to run the eighty year old business in its original style, a no frills traditional chimney pot smokehouse using quality fish smoked over sawdust fires for a fantastic, natural result.
I mention Enderby’s because it is one of those things in life that should be appreciated as much for what it is as for what it does. It is a tip of the hat to previous generations, an acknowledgement of how some things cannot be improved with technology and how treating a quality product simply and with respect makes so much sense.
We buy our salmon smoked whole which we slice ourselves, the smell and taste is exquisite and we receive many compliments for it. I never like to mess about with smoked salmon, I always serve it simply, usually with a few capers, some finely chopped shallots, gherkins and lemon. Trimmings can be used up in salads, scrambled eggs, omelettes or risotto as a fine flavouring.
At the moment I am serving it with a ‘rillette’ or terrine of tea smoked trout. We smoke the trout ourselves then mix the flesh with a little creme fraiche, some lemon juice, chopped chervil and chives. The flavour is quite understated, we don’t want to take anything away from the salmon which is the real star.
Miles,
I plan to have a go at tea smoking some fish … will any fish do? There’s something really wholesome about a smokehouse. It took a while but eventually I found out that my smoked garlic lasted far, far longer than the normal bulbs suspended from my kitchen ceiling … so if your readers are occasional users but want to buy a string, get the smoked variety if possible.
Your photograph shows very well this gorgeous dish and I also noted the shine on the plate. All mine have been scratched or turned ‘cloudy’ by the dishwasher.
Cid
October 24, 2007 @ 11:07 am
That looks superb !
By coincidence I was stood on the pontoon on the Fish Docks in Grimsby yesterday.
Desolation !
Kudos to Enderby’s of Grimsby for keeping up with quality and tradition
Nice Work Fellas !
Rod
October 24, 2007 @ 11:18 am
Miles,
A stunning photo and I just want to eat this.
October 24, 2007 @ 11:44 am
Cid, Miles
Could a snipe be smoked when we catch one?
Cid, never come across smoked garlic in my local supermarket unless they are hiding them in some strange isle.
October 24, 2007 @ 11:53 am
Cid,
Smoked garlic is superb, I love the autumn brown colour of it and it is a great flavouring for game especially.
I find mackerel, trout, salmon, haddock, halibut and cod best for smoking. I shall post more information on home smoking in the near future.
Miles
October 24, 2007 @ 4:38 pm
Rod,
It is indeed a sad fact about the state of the fishing docks in Grimsby. I think it took part of the town’s soul with it.
A real shame but good on the Enderby boys!
Miles
October 24, 2007 @ 4:40 pm
Elsie,
Thanks for that, I believe they have a retail outlet on McCauley Street in Grimsby if you really want to try it.
Miles
October 24, 2007 @ 4:41 pm
Elsie,
If you ever see one of the continental travelling markets, they sometimes have a garlic stall but I have to admit mine came from France last year and are still good.
I ‘ve been down to my local wildlife shop for some skulking wader bird food for the garden in the hope that as they fly past, the snipe will think of it as a fast food joint. Trouble is I don’t think the snipe around here fly much, they all have apartments by the lake with moorings, or was that moorhens
Cid
October 24, 2007 @ 7:33 pm