• - Gently smoked over apple and alder woods

• - Light and aromatic, the star anise and juniper complements the beautiful ruby colour 

• - Cool canapés start here!

We choose the most reputable salmon farms in Scotland to supply our salmon. We never use cheaper Norwegian fish. The salmon is sustainable and considered sushi grade (super fresh!) The salmon is filleted and then slow cured in our unique blend of Dead Sea salt and demerara sugar. The slow cure firms up the texture and gives the salmon a more meaty texture. It is not greasy or slimy like some other smoked salmon. Erik The Red is infused with Linie aquavit, beetroot, star anise and juniper. Its is very lightly smoked over apple and beech wood for a very subtle smokey flavour. A dazzling sight! After smoking the salmon is rested overnight before being sliced by hand in our little Sussex smokehouse. We choose to slice the salmon in thicker, vertical, more decadent slices. Once our customers have tried it this way they never go back! A truly luxurious taste experience and one which will have you wishing everything was booze infused!

• Ingredients - Scottish salmon (fish), salt, demerara sugar, aquavit, beetroot, star anise, juniper. Apple, alder and beech smoke

- Minimum 5 days shelf life from despatch