Smoked Haddock Arancini
Think quiche but with puff pastry and a gorgeous rich filling of egg yolks and cream. Ideal for a light lunch or late supper. Serve at room temperature or warmed up.
These are one of our most popular year round delicacies.
Plain flour, unsalted butter, free range eggs, Yarg cheese, Beetroot, fig, shallots, whipping cream, brandy, salt & pepper.
It contains: Eggs, Gluten, Milk
It may contain: Almonds, Brazils, Cashews, Hazelnuts, Macadamia nuts, Peanuts, Pecans, Walnuts
Remove from fridge and allow to come up to room temperature and serve. Or to serve warm, heat for 10 minutes in a 180'C oven.
Forman & Field is the offspring of H. Forman & Son, the family-owned salmon smoking business that dates back to 1905. When Harry (Aaron) Forman arrived in London from Eastern Europe at the beginning of the last century he stuck to the trade he knew best: curing fish; in particular, the salmon he imported in barrels of brine from the Baltic. Soon he discovered a rich source of fresh salmon much closer to his new home. Scotland. Inspired by the exceptional quality of fresh Scottish salmon, Harry developed a cure that complemented its unrivalled flavour. The deliciously mild London Cure' was born and soon it was the talk of the reputable establishments around the capital. A century late H. Forman & Son remains a family concern, the only surviving smokehouse left in London's East End, with Lance Forman, Harry's great grandson, flying the flag for the famous 'London Cure'. Remaining faithful to the principles established by his great grandfather - the freshest salmon, a little salt, just the right about of oak smoke - Lace is upholding traditional values and skills that would otherwise have died out years ago, along with one of gastronomy's finest foods. Forman & Field sits adjacent to the smokehouse, led by Roux - trained chef Lloyd Hardwick, the staff are dedicated to creating hand prepared, restaurant quality dishes, both sweet & savoury. Nothing is compromised for your total pleasure.Find out more