Rum, Ginger, Lime Zest and Agave Nectar
Sustainably sourced Scottish salmon, slow cured for several days in dead sea salt and Demerara sugar. Slow curing leads to a firmer texture and a more robust flavour. We then slowly smoke this one for many hours over juniper and cherry chips. More aromatic than oak but with a lingering smokiness - definitely the one for the "abstainers" looking for something a little bit special. Look no further for a breakfast pleaser.