Succulent & tender, with a delicate smoky taste. Delicious with a poached Daylesford Legbar egg on a thin slices of our pumpernickel, or serve simply with fresh dill, a squeeze of lemon & creme fraiche. Seasoned by hand using a century old recipe, and smoked over gently smouldering oak and beech in a smokehouse by skilled artisans. This careful, slow process results in creamy melt-in-the-mouth salmon. Organic farming ensures the fish are free from chemicals, stocked at low densities and fed sustainable, non-GM feed.