Scottish Hot-Smoked Salmon
ABOUT THIS PRODUCT
Prime Scottish sustainable salmon fillet cured and smoked by the Chapel and Swan team. In the salt-cure, the water in the fish is exchanged for a percentage of salt that prevents the fish from perishing (hence the term ‘curing’). We then air-dry for a minimum of 24 hours before cold-smoking begins. The Black Forest oak is left to smoulder gently overnight as the salmon takes on colour and the woody aroma from the fuel. After smoking, the fish ‘sets’ for another 4 hours before we consider it ready to be sliced. This gradual, artisan process yields a much less oily texture than many mass-produced versions and offers a perfectly textured fillet with a rounded smoky flavour throughout.
THE FINEST INGREDIENTS
HOW IT ARRIVES
All our meals are available in either individual pots or larger sharing boxes, choose your packaging type when ordering. Ready to eat. If you aren't eating straight away, we recommend storing in a fridge below 5°c.