Cured Smoked Salmon
A unique product developed by Waveney Valley Smokehouse. We lightly smoke Salmon sides over Oak shavings and dust after a dry salt cure; then we slice the sides or leave whole and add either a Gin or a Whisky Cure made with our own blend of herbs, spices, brown sugar and citrus zest. We chill the sides in the fridge for 3 days using a special pressure technique that we have developed and ship the product in vacuum packs with cure included in the pack so that the Salmon continues to mature until it reaches the table. By smoking and curing the Salmon the flavours combine to bring a unique flavour profile popular in hotels and restaurants.