A leaner, less-fatty salmon with good texture and a beautiful, superior texture and taste. Slow-smoked using a traditional, old-fashioned smokehouse. 200g, sugar free, frozen.
Lightly toast bread slices, spread cream cheese on the bread, add smoked salmon, cucumber, onions and capers. Season with pepper and lemon juice.
Our smoked salmon is produced from salmon that swim in strong tidal flows in the coastal waters off Argyll and the Shetland Isles in Scotland. Smaller, leaner, less-fatty salmon with good texture are used as only these healthy, strong fish give a beautiful, superior texture and taste. While the rest of the world has sped up, our supplier prefers the more gradual pace of slow smoking, using a traditional, old-fashioned smokehouse.
About the producer
Inverawe Scottish Oak Smokehouse have produced Scotland's finest smoked salmon, haddock and mackerel for over 25 years. The Campbell-Preston’s hobby has become a world renowned family business. I loved visiting their Loch Etive old smokehouse to see firsthand time honoured hot and cold salt & oak smoking. The haddock and mackerel are sourced from deep Atlantic Ocean waters, whilst low fat salmon benefit from Argyll and Shetlands’ farmed in strong tidal waters are sustainably raised with no hormones or antibiotics. Their hand-cured traditional approach creates an exceptional product, as supplied to the British Monarchy.
