We fillet, cure and smoke our small-batch Hebridean Hot Smoked Salmon in the old-fashioned way – entirely by hand and crafted to ensure it always does justice to the ‘King of Fish’, as well as your table.
Fillets are cured in a mix of salt, demerara sugar and pepper, before being dressed with a seasoning of dried Dulse, a delicious seaweed found in abundance on the island. Smoked and then cooked to perfection so that it flakes beautifully, but still retains enough moisture to create a fantastic mouth-feel. Absolutely delicious on its own. And a fantastic centrepiece for a meal - particularly served with a warm salad of new potatoes dressed in horseradish cream... Minimum 850g but often much larger.
Hebridean Hot Smoked Salmon Fillet
£44.00Price
Out of stock
