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Scottish Hot-Smoked Salmon

 
ABOUT THIS POT
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

salmon (fish), salt, dark brown sugar, oak smoke

Allergens: fish

HOW IT ARRIVES
Ready to eat. If you aren't eating straight away, we recommend storing in a fridge below 5°c and enjoying within 2 days of delivery. Find out how you can recycle our packaging.
 
NUTRITIONAL INFO
Typical Values per 100g per serving
Energy 777 kJ
186 kcal
599 kJ
143 kcal
Fat
of which saturates
8.8 g
1.9 g
6.8 g
1.5 g
Carbohydrate
of which sugars
1.2 g
1.2 g
0.9 g
1 g
Fibre 0 g 0 g
Protein 25 g 20 g
Salt 2.1 g 1.6 g