Flavours of England: Soups and Starters

For a sophisticated starter, why go further than a plate of smoked salmon. The Foreman family have been curing and smoking fish in the East End of London since 1905 and their London Cure Scottish Smoked Salmon is said to be the finest in the world. The recipes collected here utilise the finest ingredients sourced from across England to help you create a delicious range of diverse and versatile soups and starters. Recipes included: Traditional Smoked Salmon with Dill Blini, Cream of Watercress Soup, Wild Mushroom and Hazelnut Pate, West Country Fennel and Apple Soup, Beetroot Salad with Warm Black Pudding, Morcambe Bay Potted Shrimps, Split Pea and York Ham Soup, Cumbrian Ham with Fresh Figs and Parmesan Crisps, Devilled Northumbrian Crab, Asparagus and Suffolk Gold Puffs. -- Publisher: Graffeg