A trio of our favourite salmon products: beetroot cured gravlax cold and hot smoked salmon. Smoked salmon is a fillet that has been cured and hot or cold smoked. Gravlax is a preparation of salmon that is buried in a dry marinade of salt, sugar and dill, before curing for a few days. Perfect for parties with blinis, crème fraiche and lemon, or as a gift. Handling our ingredients with the greatest care and consideration, in a way that respects our environment, are the core values on which our farm is founded. As we don't farm our own salmon, we work with high-welfare sustainable salmon farms in the West coast of Scotland, and the award-winning Inverawe Smokehouse in Scotland, with nearly 40 years experience. The strong currents and high tidal flow of the Atlantic around the Western Isles provides excellent water quality for the salmon to thrive in. The fish are salted by hand and traditionally smoked in Inverawe's brick kilns, over gently smouldering oak log fires for up to 72 house, depending on the weather. This careful slow process results in rich, melt-in-the-mouth smoked salmon.