Prime superior salmon from select sustainable farms in north west Scotland. This provides Bleiker's with low fat, high omega 3 oil fish with full traceability. The salmon is dry cured with sea salt and smoked over pure oak chippings.




SMOKINESS

Grants believe their Traditional Smoked Salmon is the benchmark by which all scottish smoked salmon should be judged.
The complete bloodline has been carefully removed from the finest fillets prior to them being smoked for 8 hours over oak. The finished product is smooth, rich tasting, has been "D" sliced and vac packed.

Succulent, full of flavour, with the perfect balance of oak smoke, Inverawe's award-winning smoked salmon is everything classic smoked salmon should be. Still smoked in the old-style brick kilns, giving it a memorable taste, this proper smoked salmon won gold at the 2012 Great Taste awards.

Perfect for a gift or for when you are entertaining, our d-cut sliced classic cold smoked salmon is traditionally smoked over oak and beech chippings in our turn of the century red brick kilns. Some people prefer to have d-sliced salmon as each slice brings an even flavour and texture throughout the fillet of the salmon.
Serves 16-18 people as a starter.

Bradan Orach  Smoked Salmon (Golden salmon in the Gaelic). Fresh salmon  is cured with sea salt then strongly smoked for at least 24 hours , giving it a full rich flavour in the traditional Highland style.

SMOKINESS

Classic and more lightly smoked Cold Smoked Salmon from the Loch Fyne Smokehouse. Loch Fyne Classic Smoked Salmon is delicately flavoured. The fresh salmon fillets are dry cured with sea salt and brown sugar and then smoked over oak chips from whisky casks. Classic Smoked Salmon is smoked for approx 12 hours, D cut and vacuum packed.

SMOKINESS