Oak Smoked Salmon (Salmo salar) 

Our Smoked Salmon is slowly cured using Kosher mineral salt to reduce moisture content while retaining the natural oils in the fish. After chilling we gently smoke it over Oak shavings and dust for up to 36 hours to give it a rich and distinctive flavour. After a night or two in our 150 year old kilns it is moved to the chiller for maturation and packing..

Our Salmon is available as whole sides uncut which are approximately 1 Kg in weight or D sliced with thin slices down to the skin. We also offer 200g packs.  

• Individual Vacuum Packed for extended shelf life.
• This product is ready to heat or enjoy straight from the pack 
• Catch Area FAO Area 27 (Atlantic, Northeast) Farmed . Scotland or Norway
• Approx serving size 100g (main meal) or 50g (starter size)
• 14 day shelf life
• Use within 3 days of opening.
• Suitable for home freezing 
• Please beware this product may contain bones (unlikely)
• Allergens Include Fish - which in and of itself, is hardly surprising

Shipped refrigerated.

Serving Suggestions :

Smoked Salmon is fairly ubiquitous and can be served straight from the pack or warmed through for 5 minutes in a 180 degree oven. Garnished with lemon slices and served with a a wide range of green or root vegetables. As a tip, don't  use a salty sauce or dressing, the Salmon is cured using salt so opt for a citrus based sauce to compliment the full flavour of the fish. 

Product Information

Product may contain bones

Allergy : Contains Fish (Salmo salar) 

Cooking: Ready to Eat or use in cooked dishes

Storage: Use by date on pack (normally two weeks refrigerated unopened), Product will Freeze

Delivery Information

Normally ships within two to three days. Either by courier or Royal Mail Overnight. Contract deliveries via DFDS, Cornwall or Similar, Local deliveries by our transport, regional deliveries via contract delivery service.