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 3 days before being smoked in a quality assured woods. For up to a further 24 hours.
Perfect for flaking into both pasta and pastry dishes, hot smoked (roast smoked) salmon is beautifully creamy. If flaking the salmon into another dish isn’t what you’re after the salmon can be served whole and and even bought in a whole side for a table centre piece.
Hot smoked 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!