There is salmon and there is Loch Duart salmon. We hand-fillet these beautiful fish before they are salted, then gently smoked over a mixture of oak and beech chips in our own traditional kilns. We then allow the fillets to rest for a minimum of 48 hours to enhance both taste and texture, before the they are skilfully sliced and packed. The end result is a culinary treasure with its silky, buttery texture and a flavour profile that offers a harmonious blend of smokiness and the inherent richness of the fish.

The texture of smoked salmon makes it incredibly versatile, it can be enjoyed on its own, rolled into sushi, added to salads, or used as a topping for bagels with cream cheese or in a good old traditional sandwich.

Freezing & storage

Please keep refrigerated between 0 and 5°C.

This product is suitable for home freezing for up to 6 months. Please freeze on delivery and consume on day of defrost.