Our hot-roasted salmon is first brine-cured and cold-smoked in the traditional Dunkeld way. Gently roasted with additional smoke until the flesh becomes moist, rich and naturally flaky.
It is available as a whole side or as individual steaks of approximately 180g.
It can be served warm or chilled and needs very little accompaniment. Try it with buttered new potatoes and a peppery salad, or with crème fraîche and horseradish. It is also excellent in pasta, fishcakes and sharing dishes.
Our hot-roasted salmon has received a two-star Great Taste award and was featured on the BBC series Paul Hollywood’s Pies and Puds.
Allergen: fish.