Snack Pack - 1 pack of Gilltong and 1 pot of Pâté
Our snack pack contains:
1 x Gilltong and 1 x Smoked salmon pâté.
Perfect for when you're feeling a little snackish!
You're probably asking what is Gilltong?! Well its our own little invention, half way between jerky and biltong, but made with smoked salmon - hence gilltong, get it now?!
We take our same prime fillets of smoked salmon, hand slice them thickly before marinading in teriyaki, honey, Tabasco sauce and black pepper. After marinading we air dry until the slices are chewy, succulent and tender. In no way tough like beef jerky or biltong. It's sweet, salty, a little bit spicy and ever so addictive! We don't think you've tried anything like this before. Perfect for snacking. It contains no booze, but works rather wonderfully with pale ale, but you can choose your own tipple!
Ingredients: Salmon (Fish), Teriyaki (Soybeans, wheat, sulphur dioxide) honey, Tabasco sauce and black pepper. Oak smoked.
Our smoked salmon pâté:
I say, this is a bit special. When we used to do our weekly farmers markets we could never make enough of this for our customers. It's my Mum's recipe, only she uses smoked mackerel, it works just as well with smoked salmon. We take the pieces of smoked salmon that aren't pretty enough to make it into one of our packs (it's nothing personal) and then coarsely chop and mix with cream cheese, horseradish, a hint of whisky and black pepper. It comes in 160g pots of rich, creamy deliciousness. Enough for a starter for 2 or snacks for many.
Ingredients - Scottish salmon (fish), cream cheese (milk), horseradish sauce (Rapeseed Oil, Horseradish (18%), Spirit Vinegar, Sugar, Dried Horseradish (3%), Modified Maize Starch, Salt, Mustard Flour, Pasteurised Free Range Egg Yolk, Stabiliser Xanthan Gum) whisky and black pepper.
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.
Seriously delicious. Will be ordering again soon.
Never had anything like giltong before but I’d definitely have it again! Lovely taste and texture! The pâté was fabulous too thanks !
The best smoked salmon pate.
The Giltong is great too. Just nibble when you visit the fridge !
The best Pate I’ve had. Gilltong? A new taste which I really enjoyed.
Not a massive fan of the Gilltong, but an interesting idea. Possibly a bit too sweet and such a teeny tiny amount in a pack, for the price. However, the Pate is a thing of beauty - two of us ate the lot in one sitting!!