Rum, Ginger, Lime Zest and Agave Nectar
Sustainably sourced Scottish salmon, slow cured in brandy and cinnamon. Slow curing infuses the salmon with flavour notes from the brandy and cinnamon as well as firming the texture. After a rich oak smoke the salmon is then dusted with nutmeg and brandy soaked clementine zest. Thick sliced for a decadent taste experience. Delicately spiced with a zing from the clementine - the perfect accompaniment to your Christmas morning scrambled eggs.