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After cold smoking the salmon is roasted to produce a rich tasting and moist yet flaky texture. Served to the Queen alongside our cold smoked salmon at Scone Palace. As seen on BBC series Paul Hollywood’s ‘Pies and Puds’. Great Taste Two Star Gold Medal Winner
Our salmon is initially brine-cured to retain moisture and then cold-smoked in our traditional way.
Finally the smoked salmon is then cooked (with additional smoke) for two hours at high temperature.
The salmon is now flaky in texture, but remaining moist and rich in flavour .
Wonderful when accompanied with small buttered new potatoes, a peppery salad and a touch of creme fraiche with horseradish sauce.
2012 Great Taste 2 Star Gold medal Winner - judges said - 'A really well smoked natural flavour, evocative of the sea. A well balanced, beautiful salmon. Well done'. As seen on Paul Hollywoods BBC series Pies and Puds (made into a filo pastry pie).
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