Rosie has created this wonderful cookbook, designed to encourage everyone who loves smoked fish to be more adventurous. There's an introduction about the art of smoking and also smoking the Inverawe way, all with beautiful imagery. —Aga Living The Inverawe Smokehouse in Argyll is one of Britains best known producers of smoked salmon and trout. Among those who enjoy smoked fish, their products are legendary. Now Rosie Campbell-Preston who runs Inverawe with her husband Robert has produced a book of recipes based on more than 30 years experience in the fish smoking business. The book explains the art of fish smoking and then reveals the secrets of such splendid recipes as smoked salmon and halibut terrine, smoked salmon and whisky soup, roast smoked salmon and mango and, at last but by no means least, smoked eel, beetroot, potato and pickled dill cucumber salad. —Land & Business The Inverawe Smoked Fish Cookbook is a useful collection of recipes, from an escabeche of kippers to smoked eel, chorizo and potato frittata and traditional cullen skink soup, by the smokehouse owner, Rosie Campbell-Preston —The Observer Food Monthly