Sustainably farmed Scottish salmon which we score the skin side and hand cure with salt and brown sugar. Salmon is cured for 4-6 hours to remove moisture from the salmon side before washing the cure off and chilling for 24 hours. This chilling process helps to dry the salmon sides out slightly and give the salmon a much firmer texture. The combination of curing & chilling also ensures that there is an even smoked flavour throughout the smoked salmon sides. Once chilled we cold smoke the salmon sides in our traditional brick smokers at room temperature for 24-36 hours. The smoked salmon sides are then individually checked by our master smoker to make sure every smoked salmon side is fully smoked – this is done by touching the salmon sides, holding them flat in your hand & visually checking the salmon for an even smoking. The smoked salmon sides are then chilled again for at least 24 hours, this is to let all the oils (flavours) to relax and settle (bit like resting meat after cooking). Our smoked salmon is now ready to pack, slice & process!
Packing – Unsliced 1kg smoked salmon side vacuum packed
Shelf life – 14-21 days
Freezing – this product is suitable for home freezing for up to 3 months
Availability – we will normally hold stock for dispatch next day delivery if ordered before midday
Delivery – all products are dispatched using next day delivery service with dispatch the same day if ordered before midday. Orders are dispatched Monday to Thursday for delivery Tuesday to Friday (always next day service). Alternatively nominate a delivery date anytime in the future for delivery on a specific day.
Serving – our smoked salmon is ready to eat & long sliced, best served at room temperature with a squeeze of fresh lemon juice.
Storage – keep product refrigerated and consume within 3 days once packet is opened (can freeze once opened if required)