As promised, I’m reporting back. The smoked eggs were interesting - never eaten them before but tried @JaneJones suggestion of quartered with avocado (and salad leaves) and they were nice but odd.
Not tried the smoked pollock yet as that’s gone in the freezer for later but the smoked salmon was very nice. We had some as-is and then also on top of scrambled eggs on toast. The flavour was different from the commercial varieties but then it was smoked with a mixture of beech and alder so it would do. Very nice and we’ll definitely do it again. We’ll also experiment with different woods.
I have a question - the commercial smoked salmon is usually oak-smoked but looking on one of the French smoking websites it says that oak should only be used for meat as it’s too strong for fish. That doesn’t add up - does anyone have ideas/experience of this?