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!
- Minimum 5 days shelf life from despatch
Sustainably sourced Scottish salmon
Made using our secret recipes
Smoked in our little Sussex smokehouse
Hand carved in thick, decadent slices
Suitable for home freezing
Excellent quality in every respect! Pleasure for an eye, not just taste buds. Thanks a lot for great flavour accompanied by excellent customer care.
I was familiar with several of the other delicious flavours and was excited to try ‘Erik the Red’. It not only looks spectacular on the plate with its beetroot tinges but has wonderful, subtle flavours that enhance the salmon. The smoke is light and relatively dry, creating a really good texture. Will definitely buy this again and keep an eye for for new additions as well.
What great fish and soo tasty. Will defo be ordering more
Erik The Red
Nice , but not as good as the Whisky one