A natural product traditionally smoked, From the west coast of Argyll
Country of Origin
Suitable for freezing
Product life guaranteed for more than 1 week.
Keep refrigerated below 3°C.
Use within 7 days unless otherwise stated.
Once opened eat within 2 days.
This pack may be frozen for up to 3 months, freeze on day of purchase.
Preparation and Usage
Serving Suggestions Smoked fish is delicious served simply, with lemon, ground black pepper, brown bread and butter or make an instant light meal with a touch of green salad a favourite dressing and a gorgeous hot crusty bread.
Smoked Scottish Salmon
Inverawe - Scotland's Specialists The Inverawe family business was established in 1974 by Robert & Rosie Campbell-Preston. The smokehouse nestles at the foot of Ben Cruachan on the beautiful shores of Loch Etive. Inverawe has perfected a product to truly satisfy both the gourmet and connoisseur. Inverawe's unique traditional smoking technique, along with a superb supply of fresh fish, results in a very special natural product. Each fish is hand cured and hung in brick kilns, over oak-log fires, where it gently draws in its delicious smokey flavour, Our skilled craftsmen know instinctively when a side is ready.
This is the BEST smoked salmon we’ve ever eaten.
It’s light in texture & flavour. It’s not overpowered with salt or smokiness. It’s divine in summer salads and fantastic for festive soirées! A fabulous delicate taste and worth every penny.
Having eaten many different brands of smoked salmon over the years I discovered Inverawe. For me it's perfect; lovely flavour, thinly cut and, few seem to do so now, it's interleaved. Makes it so much easier to serve. I love it! Any chance of it being on offer soon?!
Twice recently given this as starter with salad and on soda bread. Both occasions enjoyed immensely - subtle smokey flavour, meaty yet melt in the mouth and best of all, for my taste, not slimy or fish liver oil aftertaste.
Some smoked salmon has a chemical smokey ness but not Inverawe.
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