Specially selected salmon fillets, cured with salt and demerara sugar, traditionally smoked over oak, beech & whisky cask chippings.

Our Scottish Smokehouse
Producing Smoked Salmon using traditional methods takes patience and skill. Smoking has long been used as a means of preserving fish, and the craft of smoking is one which has been passed down through the generations at our Scottish Smokehouses. Each side is smoked for up to 15 hours in traditional brick kilns over oak, beech and reclaimed whisky barrels from Scottish Distilleries, creating a wonderfully complex, rich smoke and velvety texture.