Scottish sustainably farmed salmon, carefully selected for size and quality before being placed in a bed of sea salt and brown sugar and then a second mixture is placed carefully across the fillet and left overnight to absorb some of the moisture and to let the mix penetrate the fish. The salt is then washed off and the fish is allowed to dry before being placed in the smokers and smoked using wood chips from old whisky barrels. The sides of salmon are smoked for approximately 18 hours at a low temperature to let the smoke impregnate the fish and give it its unique taste.
Cold Smoked Salmon
£15.00 – £115.00