Description Our hot smoked salmon is produced using only the finest Scottish salmon fillets. These sides are gently rubbed with sea salt before being smoked over aromatic, oak chips. Finally, we increase the temperature in the smoking kiln to slowly cook the fish. The salmon then takes on a succulent, open texture. These portions are packed in pairs at 340g per packet. Chef’s Tip: To really appreciate the depth of flavour our hot smoked salmon is best served at room temperature.
