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SMEATONS SMOKE HOUSE, Unit 4 Ash Court, Ivybridge PL21 9GE

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“This is the closest thing I have ever seen         to a wild          salmon.”

Don’t just take our word for it, see what the worlds best chefs have to say about it for themselves! Why not take a look at Loch Duart to find out more about the salmon you might eat!            

For more information on Loch Duart click here to see there website.

Rick Stein

Hot Smoked Salmon Apple Smoked Brie Oak Smoked Prawns

Serving Suggestions:

Gravadlax stuffed boiled eggs is a marvellous packed lunch filler or quite the appetizer. Can be served with egg and cress on crisp breads or multi grain toast. Wonderful served with sour cream and chive dip. There is a creamy cucumber dish served with gravadlax that can be found online which looks to be a real treat! Be sure to leave any feedback if you try it.


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 to ensure the salmon is fully cured and ready for you to enjoy.

Gravadlax Salmon

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£40.00 Per whole side.