Smoked salmon: The ultimate indulgence.
To produce our exceptional smoked salmon, we score the skin side and hand cure with salt and brown sugar. It’s then left to cure for around 4-6 hours to remove moisture from the salmon side before washing the cure off and chilling for a further 24 hours.
Chilling helps to slightly dry out the sides and give the salmon a firmer texture. Our combination of curing and chilling also ensures an even smoked flavour throughout the salmon sides.
Once chilled, we cold smoke the salmon sides in our traditional brick smokers at room temperature for 24-36 hours.
Our master smoker then inspects our salmon individually for a quality smoke. To ensure it has been evenly smoked, they’ll touch the salmon sides, hold them flat in their palm to visually check each side.
The smoked salmon sides are then chilled again for at least 24 hours, this is to let all the oils (flavours) relax and settle (similar to resting meat after cooking).
After 3-4 days in our tender care, our smoked salmon is sliced, packed and shipped – Ready for you to devour!
All our salmon is farmed sustainably in Scotland.
Enjoy with some dill sauce, as smoked salmon canapes, or smoked salmon pate.
