The salmon we use is important to us as we love the finest quality, as well as sustainability. For these reasons we get our Salmon from the prestigious Loch Duart. When the salmon arrives at the smokehouse it is dry brined in our very own blend of salt, spices, and seasonings for up to 3 days before being smoked in a quality assured woods. For up to a further 24 hours.
From Scrambled eggs in the morning to layered on crisp bread with sour cream sauce and a crack of some black pepper corn and even a perfect starter to any meal! Our smoked salmon is to be enjoyed at breakfast, lunch, and dinner. Be sure to grab some lemon t compliment any way you eat this delicacy.