From us all at Bleiker's may we wish you a wonderful and prosperous 2012.

The quality and memorable taste of our products have been well recognised by numerous fine food establishments and journalists nationwide; none more so than by Rick Stein who continues to select us as one of his food heroes' for our dedication and passion for quality  Scottish Smoked Salmon.

The king of authentic food, Jamie Oliver, recognises Bleiker's sound knowledge and feel for producing incredible Scottish Smoked Salmon and smoked fish. 

Time is running out to order our sumptuous Scottish Smoked Salmon and Smoked Fish for your loved ones, friends, family members or business associates this Christmas, so don't forget to place your orders as early as possible as our cut off dates for delivery are:

Last order date to guarantee delivery before Christmas is Monday 19th December

Last order date to guarantee delivery before New Year is Friday 23rd December

Serves 2 (double for 4 servings)

Ingredients

2 Bleiker’s salmon fillets, 
approx 140g/5oz each 
110g pack lemon and garlic couscous
200ml hot vegetable stock
1 tbsp olive oil
handful chopped fresh herbs 
(parsley, plus thyme, tarragon or rosemary is good)
4 spring onions, thinly sliced
4 Sun-blush or sundried tomatoes, chopped

Method

Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. 
Season to taste.

Heat oven to 200C/fan 180C/gas 6.

Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.

As many slices of Bleiker’s smoked salmon to taste

Ingredients

Bleiker's smoked salmon
1 tbsp crème fraîche
1 tsp horseradish sauce
10 large cooked prawns , peeled but tails left on
juice 1 lime, finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
2 handfuls small leaf salad

Method

Mix the crème fraîche with the horseradish and a little salt and pepper. 
For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream.

Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

 Serves 2 (double for 4 servings)

Ingredients

2 Bleiker’s lightly smoked salmon fillets, 
remove the skin and then cut into chunks
1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
200g pack trimmed green beans
coriander or basil, to serve

Method

Heat oven to 220C/fan 200C/gas 7. 
Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Serves 2 (double for 4 servings)

Ingredients

2 Bleiker’s lightly smoked salmon fillets
400g new potatoes, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
handful basil leaves.

Method

Heat oven to 220C/fan 200C/gas 7. 
Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

WELCOME TO BLEIKER'S THE SMOKEHOUSE

Home to the finest smoked fish and the leading brand of Scottish Smoked Salmon*

Founder Jürg Bleiker, has been in the food industry for nearly 40 years. Jürg served his chef apprenticeship in the world-renowned Hotel Richemont in his native Switzerland. He came to the UK to learn English and met his wife Jane. Together they ran the highly acclaimed 'Old Deanery' restaurant in Ripon, North Yorkshire for 21 years before founding Bleiker's Smokehouse in 1993.

Now in our second generation, our family run smokehouse in the heart of North Yorkshire prides itself on traditionally curing and smoking the finest quality fresh produce and preparing them to the highest standards - free from artificial colourings, flavourings and preservatives.

Bleiker's provenance and quality is renowned. Not only have we won numerous awards from the Guild of Fine Foods Retailers but also are a choice smokehouse to some of the UK's top celebrity chefs.

Our ethos and mission is simple, reject mediocrity and passionately strive to produce the best.

We also pride ourselves on our innovation within the smoked food sector that make our products unique in achieving exquisite and memorable flavours so desired by today’s exacting consumer.

*The largest distributed non supermarket brand in the UK.

10 REASONS WHY BLEIKER'S

• We are purveyors of the finest smoked fish.

• We only authentically cure and traditionally smoke our range of smoked delicacies.

• We strive to produce the best.

• We only use the very finest fresh fish and complimentary ingredients.

• Outstanding provenance is guaranteed.

• Ever so healthy – high in protein and essential oils, low in carbohydrate 
  and saturated fats.

• Fine dining in minutes.

• It makes the ideal gift for friends, family or business associates.

• We offer free delivery on orders over £50.00, saving you money.

• Oh, and because it’s our own family business, we want to provide you with the best product and service that's second to none.