Badabing Badaboom….Eating Fish Makes You Smile

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Fish and Seafood isn’t just utterley delicious but is a real power up for our bodies at this time of the year.

Eating fish actually makes us Happy! Salmon is an amazing source of Omega-3, you can see below on our clever infographic. Benefit central!!  And full of the cheeky little”Happiness” secret agent

Every time we eat oily fish, Salmon, Trout, Tuna, Mackerel, Kippers our body gets a super hero hit of Vitamin D. Although the best source of this Little mood enhancer comes from exposing our bodies to a little sunshine.  At this time of the year Vitamin D levels from the Sun are pretty low or non existent on our Latitude. Coincidentally we are on a Latitude 57.8 which is higher than Moscow, the same as Gothenburg Sweden & Hudson Bay Canada. We eat lots of fish here!!

So by putting a little fishy on your little dishy, you get all of these benefits and a Big Fat Smile.

Visit our Fine Food Emporium here:  Make me Smile


Happy Birthday to You Robert Burns

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ROBERT BURNS 1759 – 1796

Happy Birthday Robert Burns, a celebration of your great life, fairly short lived at 37 yrs.  Your work, has to be Scotlands most famous with ballads, romantic songs and ponderous poems.  

The first Burns Supper was in July 1802 on the fifth anniversary of his death. Nine of his closest friends met at the cottage in Alloway in celebration of his life. The evening was a triumph and so it turned into a firm date in the diary, this time celebrating his birth on 25th January.

Just a really fabulous reason to have a bit of a party in late dark January.  Now we are all over our food & alcoholic comas of Christmas…..So lets go again and have a riotious & fun supper with laughter & poems.

No hard or fast rules here ………. although the running order usually works like this:

Host say’s a few words, everyone sits and the Selkirk Grace is said, starter eaten Smoked Salmon a good option here.  Haggis piped in (handy to have a clever piper as BFF) the host preforms Address to a Haggis, all toast and haggis is served with a good stab of your trusty Skean Dhu, usually kept in your right hose (stocking/sock). A couple of Burns recitals preformed then the important bit, toast to the Lassies.  All rounded off with Auld Lang Syne, no hard fast rules, jokes, poems, dancin all a great option.

Invite friends & family….. folk you like.

The Supper is large amounts of Haggis, Neeps (Swede) & tatties (mashed potato) all washed down with Whisky………so hasta la vista to Dry January & Hello to a meaty fun feast with carbs for China.

Happy Birthday to you Robert……X

Address to a Haggis
Fair fa' your honest, sonsie face, 
Great Chieftain o’ the Puddin-race!
Aboon them a' ye tak your place,
       Painch, tripe, or thairm:
Weel are ye wordy of a grace
       As lang 's my arm. 

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
       In time o’ need,
While thro’ your pores the dews distil
       Like amber bead. 

His knife see Rustic-labour dight,
An’ cut ye up wi’ ready slight,
Trenching your gushing entrails bright,
       Like onie ditch;
And then, O what a glorious sight,
       Warm-reekin, rich!

Then, horn for horn, they stretch an’ strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
       Are bent like drums;
Then auld Guidman, maist like to rive,
       Bethankit hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
       Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view
       On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
       His nieve a nit;
Thro’ bluidy flood or field to dash,
       O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
       He'll make it whissle;
An’ legs, an’ arms, an’ heads will sned,
       Like taps o' thrissle.

Ye Pow'rs wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware
       That jaups in luggies;
But, if ye wish her gratefu’ prayer,
       Gie her a Haggis!
Robert Burns


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Panic Button call us on the Bat Phone


Need Smoked Salmon for Christmas????









Don’t panic, there is still time you can still order phone1webour Award winning smoked salmon & scrumptious gifts in time for Christmas.

You can order online Fine Food Emporium or just give us a call on the Bat Phone at Smoked Salmon HQ.

Meanwhile back to the Bat cave to pack your superhero salmon…..

Do you have any better Batman jokes????

If Batman was a tree, he’d be Spruce Wayne.

What did Batman do when he went shopping?
Got ham.

Wild swimming…. in the fast lane.

Wild swimming

Sunday mornings…….. Highland stylie rain, shine or biting Westerly gale, Janette our database supremo dons her wetsuit and braves the elements with other like minded highland folk. Loch Ewe swimmers

Love this image taken by Stan McDonald end Oct, just off the Boom beach. Usually a totally empty expanse of open water……

Then the navy arrived.










Summer Sunday swimmers




Hot & Smokey from Dry Hill Kitchen


This is what our friend Lesley Anne Rowley does with our scallops in her Cotswold kitchen……. its sublime.  Makes for a perfect Friday night supper with the one ewe love, try it?????



Here is the smoked scallop Risotto Recipe from Dryhill Kitchen


2/3 people


3 large handfuls of Carluccio’s carnaroli rice.

1 pack of ‘isle of ewe ‘smoked scallops,  roes removed  and sliced .

1 leek cut into thin rings

1 tablespoon of olive oil

1 cup frozen peas

1 pint of chicken stock [ preferably home made]

zest of 1/2 a lemon

1 tablespoon of lemon juice

1 tablespoon of flat leaf parsley chopped and a sprig for garnishing

1 sprig of fresh mint , finely chopped.


A Drizzle with chilli oil before serving [optional]


Fry the leeks in the olive oil until soft , add the rice stir and cook for 1 minute.

Add the heated stock gradually , 1 ladle at a time during the cooking over a medium heat allowing rice to absorb stock in between ladles.

Half way through  the cooking process add the rest of the ingredients, keep stirring , test the bite on the rice to cook to perfection , slightly al dente should take around 20 mins.

Experience Dryhill ,a stunning and unique place to stay in the cotswolds.



Flying High


Is it a bird, is it a plane or is it Johnathan Livingstone Seagull????…Nope a drone’s eye view of us on the shore of Loch Ewe.  Come & see for yourselves, Oct is a fabulous month to visit the North West Highlands.  The best month for a genuine Jackson Pollockesque sunrise or sunset, the amazing Aurora Borealis,its the season for venturing out into the night in your jim jams for a peak at mother nature at her best.  Check out this gives a really great guide to when you may get a glimpse. . Ultimately the midge factor………. hasta la vista Midges!!











Daniel Allen, National Geographic Traveller rides the NC500 to isle of ewe smokehouse.

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Paddy’s Day, in March and Danny Boyle could not have staged a better Blue sky day for Daniel’s road Trip out West.  It was a real pleasure to meet Daniel, an amazing photographer, travel writer & handily drop dead gorgeous.

Scotland: Take the high road

A home-spun take on Route 66, the scenic new North Coast 500 Highland route boasts everything from salmon rivers and soaring cliffs to sea caves and secluded, sandy bays

Scotland: Take the high road
Ardvreck Castle. Image: Daniel Allen

I remember a friend from Edinburgh laughing once when I enquired about Scottish weather in the spring. “You guys in London have the ice bucket challenge,” she explained, with a twinkle in her eye. “Up north, we just call it ‘going outside.’”

Waking up in the village of Gairloch, on the northwest coast of Scotland, I’m therefore mildly surprised by the view of golden sand and a cloudless sky from my bedroom window. Just below the hotel, a pair of seals frolic in the surf, while the horizon is edged by the distant mountains of Skye. So much for the dismal weather.

Perhaps because of Hollywood and Jack Kerouac, the phrase ‘road trip’ typically conjures up images of convertibles, flat-topped mesas and lonely desert highways. But today I’m continuing a road trip of a very different kind. The North Coast 500 — a new, home-spun take on Route 66 — is a journey as Scottish as Rabbie Burns or Nessie. No roadside diners or bumper stickers here.

After a hearty breakfast (“Would you like some white pudding with your black pudding, sir?”), it’s time to get behind the wheel. First stop: the Isle of Ewe Smokehouse, where I’m promised some of the finest smoked salmon in western Scotland.

Passing through a succession of gorgeous whitewashed villages, I skirt the shores of Loch Maree and Loch Ewe, their wind-ruffled waters overlooked by mountains with tongue-tangling Gaelic names. Highland cattle and tumbledown crofters’ cottages dot the iconic landscape.

Paula and Alistair Gordon, the husband-and-wife team who run the smokehouse, turn out to be utterly charming. Situated in Ormiscaig, on the northern shore of Loch Ewe, their home and garden boast magnificent views of the Torridon Hills, still dusted with snow in late March, and the more low-lying Outer Hebrides.

“Our products are imbued slowly with aromatic wood smoke and a west coast breeze,” explains Alistair in a lilting Scottish brogue, as he passes over a freshly smoked scallop for sampling. I make sure to pick up a gift box containing more of these divine creations on my way out.

Conceived by the North Highland Initiative — a project that aims to highlight the varied attractions of northern Scotland — the NC500 was launched in 2015, and has already won rave reviews. The 500-mile loop, which starts and finishes in Inverness, boasts everything from salmon rivers and soaring cliffs to sea caves and secluded, sandy bays. After a day-and-a-half’s driving, I’m already smitten.

Less than 15 minutes after leaving Ormiscaig, a short drive down a single-track road reveals one of the most idyllic stretches of British coastline I’ve ever seen. Lapped by a turquoise sea, the beach at Mellon Udrigle turns out to be a deserted arc of sand bisected by a meandering burn. To the north east, the mountains of Coigach provide a stunning backdrop, while a gentle breeze carries the plaintive cries of oystercatchers and curlews patrolling nearby Gruinard Bay.

Driving onward to Ullapool, I pass the sheer-sided spectacle that is Corrieshalloch Gorge, which, rather inappropriately, turns out to mean ‘ugly hollow’ in Gaelic. Then it’s on into an even wilder, more imposing landscape, as peaks such as the table-shaped Ben Mor Coigach and the colossal nunatak Suilven rear up from the rolling moorland.

I stop briefly beside Loch Assynt to admire the marvellously atmospheric Ardvreck Castle. Constructed in the late 15th century, this ruined fortress sits below the brooding bulk of Quinag, a reminder of man’s fleeting presence in this rugged, timeless environment.

The day ends in Lochinver, where I’m just in time to sample the wares of Lochinver Larder, northern Scotland’s most famous pie shop, before closing time. Gobbling down hunks of succulent venison, I look out over the local harbour as the engine cools. Geographically, I’m in the middle of nowhere. But if the next 300 miles are anywhere as good as the last 200, I’m in for a real treat.