Fish Recipes

Whether you're hot smoking, barbecuing, grilling or cold smoking, we have a great range of recipes specially developed with ProQ products in mind.

x 3-4 | 3 Days

Home-Cured Salmon

Follow these simple step-by-step instructions to make some delicious home-cured salmon using a simple ‘dry-cure’. Once the salmon is cured you can enjoy as it is or choose to smoke it and create the most amazing home smoked salmon.

x 4 | 1 Hour

Hot Smoked Mackerel Burger

This smoky mackerel burger fuses sweet apple woodsmoke to a deep whiskey malted flavour. The crunchy pickled veg provide a splash of colour and nice balance of acidity and the yuzu mayo lifts the stack with a fresh zingy edge. Enjoy this Asian inspired ProQ...

x 2 | 40 Mins

Hot Smoked Mussels With Pancetta

Hot smoked mussels absorb loads of flavour whilst cooking and pair perfectly with seasonal summer vegetables and salty pancetta cooked in the grill basket. This recipe completely reinvents the idea of Moules Mariniere with a radical ProQ twist and luxury splash of prosecco. Perfect garden...

x 2 | 35 Minutes

Hot Smoked Salmon Salad

This recipe is all about good quality wild salmon hot smoked simply on the grill. There’s a funky little twist on the side with a reinvented potato salad and some smoky seasonal veg. The magic really happens when you pull the dish together and dress...

x 8 | 45 Mins

Smoked Seafood Paella

This is a recipe that came about after we experimented with making paella in the waterpan of the ProQ Ranger, and it worked really well, but we’re sure most paella recipes would work with the same method, so if you have a favourite, feel free...

x 4 | 10 Hours

Cold Smoked Haddock

Smoked haddock is really tasty in fish pies, or in a Kedgeree (a lovely unctuous rice dish, which has its origins in Scotland and dates back as far as 1790). Start with some fresh haddock fillets and make sure to leave the skin on, as...

x 10 | 1.5 Days

Bourbon Cold Smoked Salmon

Cold smoked salmon is a delightful treat, and you’ll never buy smoked salmon again once you’ve tried making your own.  It’s simple, delicate and full of flavour.

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