£14.00£46.67 per kg
Smoking has long been used as means of preserving fish, and the craft of smoking is one which has been passed down through generations at our Scottish Smokehouses. It takes time, experience and the finest ingredients to make our Smoked Salmon. Each side is traditionally cured with salt for up to 26 hours, before being smoked over Oak and Beech woods for up to 13 hours to develop a wonderful smoky flavour. Once smoked, the Salmon is left to further mature before being hand trimmed and sliced.
Country of Origin
Suitable for freezing
Product life guaranteed for 6 days excluding delivery day, with an average of 11.5 days.
|Typical Values||100g contains||Each 50g serving contains||% RI*||RI* for an average Adult|
|(of which saturates)||2.6g||1.3g||7%||20g|
|(of which sugars)||0.3g||0.2g||<1%||90g|
|*Reference intake of an average adult (8400kJ / 2000kcal)|
Ratings and reviews
Customer reviews (210)
Just dont add extra salt on your eggs benny and ur good to go
Funny coloured salmon, stringy pieces with a lot of yellow fat on them. Gross.
Dry and unpleasant
This smoked salmon is cut very thick and the texture is very dry. The smoking is quite heavy so the flavour is too strong for me.
this is sooooo good
So first time cooking it i added a bit salt and all i can taste is salt, so second time i remembered and didn't add any salt, but still, taste like I'm eating salt. meat quality? maybe higher, but way too salty
I don't know if we had some bad luck or if they oversalt all of their salmon. My wife loves salt and even she complained about it. A good product otherwise.