Sustainably farmed Scottish salmon, smoked using traditional small batch smoking methods for the very finest end product.
Enjoy our cold smoked salmon, cured with salt & brown sugar and smoked flat on racks at ambient temperature for 24 – 36 hours. Traditionally thinly sliced & best served at room temperature, simply delicious. The process of cold smoking salmon takes 4-5 days start to finish, and is a long slow process – these things can’t be rushed!
Our hot smoked salmon, whether sides or steaks, first marinated in a wet brine including soya sauce & garlic then roasted over the open fire and before being smoked for a further 30 minutes. As with all of our hot smoked products these can be eaten as is (room temperature) or for the best results warm up to let the juices run and experience the full flavour!