Erik The Red with Aquavit & Beetroot

We source our salmon through Billingsgate fish market. Our stipulations are that the salmon must be PGI status Scottish salmon and only from RSPCA or Label Rouge approved high welfare farms. The salmon must also be considered sushi grade for freshness.

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 fish and gives the salmon a more meaty texture. It is not greasy or slimy like some other smoked salmon.

We then smoke gently over complementary wood smokes. 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!

Delivery is £4.95 or free when you spend £50. Your order will be packaged in recyclable, insulated packaging with an ice pack. DPD is our chosen courier and they will contact you with an hour window for delivery, although you do not need to be at home. We offer a full no quibble refund or replacement for any deliveries that do not arrive in perfect condition

Most orders are despatched in under 3 working days. If you are ordering a larger size (whole or half side) this can be up to 7 working days depending on where we are in our weekly production cycle. If you need this urgently, please contact us directly and we can advise of a lead time.

We charge £10 for delivery to Northern Ireland and the Scottish Highlands and Islands. Why is this? DPD are unable to reach you within our specified time period, so we need to use Royal Mail who are a lot dearer for a next day tracked parcel.