Traditionally Smoked Salmon
"I have tasted a lot of smoked salmons in my time, but for me the Black Mountains Smokery Smoked Salmon is spot-on with the right balance of flavour between smokiness and fishiness and it's unctuous texture is unsurpassed." Stephen Terry of The Hardwick, Celebrity Chef
Smoked Salmon - Superior Salmon from the West Coast of Scotland, hand reared to RSPCA Freedom Food Standards, lightly dry-cured on a bed of salt and traditionally smoked over oak chippings.
5* Rated in a blind tasting over M&S and Fortnums.
"It''s got a light texture and is not oily. This is a very good smoked salmon." Observer Food Monthly, November 2006.
Recommended by Lydia Slater in The Sunday Times Style Magazine, November 2007. "Order early as book may close in mid December."
Just a reminder - our smoked salmon freezes beautifully - so get your supplies in good time!
Simply serve with a wedge of lemon, a twist of freshly ground black pepper and buttered wholemeal bread.
Or try with a "Salsa Verde," made of freshly pounded capers, garlic, olive oil, lime juice and coriander with optional green chilli and seasoning to taste.
Traditional Smoked Salmon, Oak Roasted Salmon, Gravadlax, Smoked Trout, Smoked Haddock and Kippers