Boxes & Platters

The Smoked Box

£34.00

Cold smoked salmon and haddock, hot smoked mackerel, pate and blinis. Serves 4.

Box:

The box With Champagne Brut NV

Variant

How would you like it prepared? (optional)

Pickup available at From The Sea, Barnes

Usually ready in 2 hours

The Smoked Box

The box

From The Sea, Barnes

Pickup available, Usually ready in 2 hours

18 Barnes High Street
London SW13 9LW
United Kingdom

Cut to order, filleting free

Next-day delivery, order by 1pm

Collect in Barnes, about two hours

Two kinds of smoking in one box and they eat nothing alike. Smoked salmon and smoked haddock are cold smoked, so the flesh is cured and firmed and still raw. The salmon is sliced and eaten as it comes. The haddock still needs heat.

Smoked mackerel is hot smoked, so it arrives cooked and flakes apart under a fork. Fat carries smoke, which is why the mackerel tastes far stronger than the salmon beside it.

Choose the box on its own or with a bottle of Champagne Brut NV.

What is in the box

Traditional smoked salmon, 200g
About 400g smoked haddock
Smoked mackerel fillets
Mackerel pate, 100g
Blinis

Subject to the market. The list above is what we aim to pack and the counter changes with the market and the weather. If something is not there we swap within the list below. The swap is the same price or better and the change is written on the packing note.

Smoked white fish: haddock or cod. Both are cold smoked and both need cooking.
Pate: mackerel or salmon.
The smoked salmon and the blinis are fixed.

Poach the haddock. Cold smoked flesh is already firm and a hard heat only tightens it further.

Weights. Weights are approximate because fish are cut by hand. We pack to at least the weight shown.

Keep and storage. The box travels chilled with a gel pack. Keep everything in the fridge and go by the date on each pack. Smoked fish keeps longer than fresh and most smoked lines freeze well.

Origin, cooking and recipe

Origin and species

Packed by hand at our counter at 18 Barnes High Street.

We buy for the counter first and pack the boxes from the same fish. That is why this box carries a swap list. What is good changes through the week, and choosing well is the job. The packing note inside tells you what changed.

How to cook it

Only the haddock needs heat.

Poach it in milk with a bay leaf, barely trembling, for six to eight minutes until it flakes.
Warm the blinis in a dry pan for thirty seconds a side.
Take the smoked salmon out of the fridge ten minutes before you serve it.

Recipe

Smoked haddock with a poached egg

You need: the smoked haddock, 400ml milk, a bay leaf, four eggs, butter, black pepper.

Poach the haddock in the milk with the bay leaf for six to eight minutes, then lift it out and keep it warm.
Poach the eggs in a separate pan of barely simmering water for three minutes.
Sit each egg on the haddock, add a knob of butter and a hard grind of pepper.

Storage and preparation

Keep everything chilled. Eat the smoked salmon and the pate within three days of opening.

Cook the smoked haddock within two days of arrival. The smoked salmon and the smoked mackerel freeze for a month in their packs.

Cut to order

Tell us how you want it in the order notes. Filleting, pin-boning and skinning are free, by hand at the counter. If you ask for a fish to be trimmed, headed or skinned, the finished weight comes down accordingly.

Delivery and collection

Order by 1pm for next-day delivery across London and the UK. Same-day collection in Barnes, usually about two hours.

Our promise

If it is not right, we make it right. Tell us and we will sort it. Local customers can bring it back to the counter and we will replace it.

The Smoked Box

£34.00

Order by 1pm

Next-day delivery across London and the UK. Free over £60.

Collect in Barnes

Same-day collection from the counter, ready in about two hours.

Cut to order

Cut to order at the counter. Filleting, pin-boning and skinning are free.

Food Hygiene Rating

Rated 5 out of 5 by the local authority.