Cured for up to three days to Daylesford Organic’s own recipe of aromatic spices, zest and beetroot. Perfect with our dill and mustard sauce, or on blinis with horseradish and crème fraîche. We work with a traditional smokehouse on the edge of the Royal Forest of Dean, with over 30 years of experience. They source organic salmon from high-welfare British fish farms. The fish are salted by hand before being cured. This careful, slow process results in rich, melt-in-the-mouth fish of the highest quality.