The Wimbledon Smokehouse

10/04/2026

Curing salmon is a vital step when it comes to smoking.

We cure ours in 100% salt only.

Prior to smoking, the cure is washed off and the salmon is ready for the smokers.

12/12/2025

Some more smoked fish inspiration for Christmas.

Terrine of Smoked Salmon and Dill Crème Fraiche.

This looks fancy, but requires very minimal effort.

You’ll need:

- A small terrine mould or loaf tin

- 3x 200g long cut smoked salmon

- 4 large dollops of crème fraiche

- A handful of picked Dill

Method:

To start, roughly chop your Dill, and mix in a bowl with the Crème Fraiche.

Then, line your mould with a couple layers of cling film, making sure there are no air bubbles, and you have some loose hanging over the edges.

Next, start to lay strips of salmon width ways across the mould, making sure you have some hanging over the edges to close the terrine at the end .

Once you have lined the mould with salmon, roughly cut strips of salmon the same length as the mould to start building layers within.

Place your first few stripsof salmon down to build a base for the terrine, then add a small amount of crème fraiche, and using the back of a spoon spread it so you have an even layer covering the surface of the salmon.

Then, start incrementally adding layers one after another until you’ve reached the top of the mould.

Once the mould is full, take the over hanging strips of salmon and fold them across the top of the terrine, trimming them back if you need so it all tucks in nicely.

After that, place a light weight on top of the salmon and leave overnight in the fridge to set.

Once it’s set, turn it out into a chopping board, if it needs a bit of persuasion, run a palette knife gently along the edges between the mould and terrine.

Slice it to your desired thickness whilst it’s still encased in cling film to hold the shape, remove the cling film and serve by itself or with some toasted rye bread and a small wedge of lemon.

12/12/2025

11/12/2025

Expertly trimming our Royal Fillet, ready for shops, online orders and hampers!

10/12/2025

Getting stocked up for the festive period at 🎄

We still have ‘Royal Fillet’ and ‘Wimbledon smokehouse’ hampers available to order for Christmas! Link in our bio to order…

06/12/2025

Our ONLINE store will be closing from THURSDAY 18th DECEMBER - TUESDAY 6th JANUARY.

All orders intended for then Christmas period MUST be completed before DECEMBER 17th.

06/12/2025

Our ONLINE store will be closing from THURSDAY 18th DECEMBER - TUESDAY 6th JANUARY.

All orders intended for the Christmas period MUST be completed before DECEMBER 17th.

04/12/2025

THE WIMBLEDON SMOKEHOUSE HAMPER!

The Wimbledon smokehouse hamper showcases the best of our smoked fish as well as the perfect picky bits to enjoy with them.

These are available to order online or in store now, just in time for Christmas.

It includes:

2x 200g D-cut Smoked Salmon

2x Kiln Roast Salmon

1x Kippers

1x Smoked Mackerel Fillet

1x Peppered Smoked Mackerel Fillet

1x Smoked Salmon Pate

1x Taramasalata

1x Smoked Mackerel Pate

1x Cornichons

1x Gordal Picante Olives

1x Rye and Charcoal Sourdough Crackers

1x Wicker Basket

Reserve in store, or head to the link in our bio to order online.

04/12/2025

Our Royal Fillet ready to be packed into The Royal Fillet Hamper.

Order online or in store now, link in bio…

28/11/2025

We’re privileged to say we’ve been asked to produce smoked fish range, found in the delicatessen section of their iconic food hall.

The selection includes some familiar favourites, as well as a new ‘Honey Hot Smoked Salmon’ which can only been found in Harrods.