Daylesford Organic Irish Smoked Salmon

Succulent & tender, with a delicate smoky taste. Delicious with a poached Daylesford Legbar egg on a thin slices of our pumpernickel, or serve simply with fresh dill, a squeeze of lemon & creme fraiche.


Seasoned by hand using a century old recipe, and smoked over gently smouldering oak and beech in a smokehouse by skilled artisans. This careful, slow process results in creamy melt-in-the-mouth salmon. Organic farming ensures the fish are free from chemicals, stocked at low densities and fed sustainable, non-GM feed.

Cold Smoked Over Smouldering Oak

We work with high-welfare organic salmon farms along the Antrim coast in Northern Ireland. The strong currents and high tidal flow of these invigorating, clean waters allow the salmon to thrive.

It's recommended that we eat at least two portions of fish a week, one of which should be oily fish such as salmon, rich in Omega 3 fatty acids.

United Kingdom

Keep refrigerated 0–4°C. Once opened consume within 2 days. Suitable for freezing on day of purchase for up to 3 months.

Box

Recyclable

Full Product Name:
Organic Smoked Salmon

Storage:
Keep refrigerated 0-5°C. Once opened consume within 2 days. Suitable for freezing on day of purchase for up to 1 month.

Additional Information:
Soil Association Organic - Certified Organic, Better for the Planet

Organic Aquaculture
EU/Non-EU Agriculture
UK/Non-UK Agriculture

Organically Farmed Salmon (Salmo salar) (97%) (Fish), Salt*, Sugar, *Non-organic

Please see ingredients in bold.

DAYLESFORD ORGANIC

Working with Nature
Nature is at the heart of everything we do at Daylesford. We farm, eat and live in a way that nurtures and nourishes her.
We hope to inspire you to connect with and celebrate nature, by living in season and in balance with our beautiful planet.

Produced for:
Daylesford,
Gloucestershire,
GL56 0YG.

Daylesford,
Gloucestershire,
GL56 0YG.
DAYLESFORD.COM