TERRIBLY SORRY CHUMS - IT APPEARS WE'RE CLEAN OUT FOR THE FESTIVE SEASON. YOU COULD ALWAYS TRY YOUR LUCK AT ONE OF OUR WONDERFUL STOCKISTS. SORRY NOT BE ABLE TO HELP THIS TIME, THE DIFFICULTIES OF BEING A SMALL FISH IN A BIG POND AT THIS TIME OF YEAR. WE DO HOPE WE CAN BE OF SERVICE IN THE NEW YEAR. 

RSCPA Assured Scottish salmon, slow cured for several days in aquavit, star anise and juniper. Slow curing leads to a firmer texture and a richer flavour. After a light smoke of apple, alder and beech wood the salmon is then finished with grated beetroot. Thick sliced for a decadent taste experience. Complex and aromatic, the perfect addition to your Scandi evening.

• Booze: Aquavit
• Botanicals: Star Anise | Juniper Berry | Freshly Grated Beetroot
• Smoke: Apple | Alder | Beech

Pair with: a lightly oaked Chardonnay, try Florent Rouve, Viré-Clessé Vieilles Vignes, Burgundy 2014

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A little more about our fantastic fish. We choose the finest salmon from the clean, remote, tidal waters around Scotland. Wherever possible we source our salmon from Loch Duart, one of the pioneers of salmon welfare and are naturally RSPCA assured. We have tried smoking salmon from all over the world, but this salmon is by far the best we have found. Leaner than most farmed salmon, but with the perfect amount of fat for smoking, these fish are selected by sushi houses the world over, which is good enough for us!

Every process we conduct is carried out by hand, from filleting and curing to smoking, slicing and packaging - no heavy machinery here. We use the finest ingredients, from well known brands of single malt whisky and gin to the fresh botanicals that go into making every single pack of our smoked salmon unique and delicious.

We slow cure the salmon in booze and botanicals which leads to more water loss, a firmer texture and more flavourful fish - think of the difference between good and bad bacon.

We smoke gently. We don't believe in smoking away the flavour of the fish, we want you to be able to taste the fish and the complementing cure that we've used.

We slice the smoked salmon in thick, sashimi style slices. This allows you to experience the full flavour profile of our salmon. The rich, flavourful outer layer - where the smoke and the cure has really worked its magic. Then the creamy, buttery inner flesh of the fish. You won't go back to wafer thin sliced smoked salmon once you've tried it this way.

We arrange, package and vacuum seal each pack by hand - how else could we make sure every pack is in tip top condition?

Every half and whole side is hand sliced, with the skin off although please state if you would prefer to hand slice yourself.

As a guide, allow for a 50g serving per person

We aim to get all orders shipped to you as quickly as possible, however as everything is hand made to order there may be a slight delay which we will of course notify you about.

Please read our Postage and Packing terms and conditions