Aquavit, Juniper, Star Anise & Beetroot
Loch Duart, RSCPA Assured Scottish salmon, cured in dark spiced rum, oak smoked and dressed with fresh ginger, lime zest and agave nectar. Tropical & Spicy. For those with a taste for the exotic.
A little more about our fantastic fish. We choose the finest salmon from the clean, fresh, tidal waters around Scotland. We source from only the best independent artisan salmon farms adhering to the highest welfare standards, and are naturally always RSPCA assured. 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.