Hot Smoked Salmon

Scottish sustainably farmed salmon, carefully filleted before having their pin bones removed and placed into a brine of salt water and sugar for an hour and a half, then placed on trays to drip dry before being put into the smokers. The smokehouse then cold smokes them for approximately 7 hours before increasing the temperature of the smoke, slowly roasting the salmon in an oven full of whisky smoke. Unlike other smokehouses we use less salt and only lightly cook the fish so that we create a wonderfully moist and succulent hot roast salmon. We supply our hot smoked salmon, also known as roasted salmon or bradan rost (gaelic) in either whole side or 440g and 220g packs.