Bleikers renowned 'Freedom Food' Scottish salmon fillets cured in our special recipes before being slowly and tenderly hot smoked. Salmon Side - min 900g.

Known to many as Hot Smoked Salmon. The Salmon is selected for their freshness and oil content. The fillets are lightly cured in brine before being roasted smoked over oak fires until cooked before being blast chilled and vacuum sealed trapping all the natural juices and goodness. That makes this product such a favourite by Cluny's customers. This is ready to eat hot or cold.

Hot Smoked Flaked Salmon is an ideal, versatile, ready to eat product, suitable for use in salads, sandwiches , snacks and many other dishes

These flaky roast smoked salmon trimmed sides are sure to impress you the same as they did the judges in the 2012 Great Taste awards, who made a gold award. This hot-smoked salmon makes a delicious treat when served with salad, creamed potatoes and our dill mayonnaise sauce. Great, too, for pasta toppings, baked potato filling, risotto or kedgeree.

These flaky roast smoked salmon trimmed sliced sides are sure to impress you the same as they did the judges in the 2012 Great Taste awards, who made a gold award. This hot-smoked salmon makes a delicious treat when served with salad, creamed potatoes and our dill mayonnaise sauce. Great, too, for pasta toppings, baked potato filling, risotto or kedgeree.

Isle of Ewe Award winning hot smoked salmon cured and smoked using the same unique recipe as their cold smoked salmon. This is then smoked again introducing heat with the smoke, which gently cooks the salmon during the final stages of smoking to give a succulent and flaky smoked salmon with a real wow factor. Delicious served hot or cold.

Smoked traditionally over oak and beech chippings then oven roasted to produce a delicious cooked, yet moist and flakey hot roasted salmon. Truly delicious.

 

BRADAN ROST (roasted salmon in the Gaelic) Fresh salmon is cured with salt and brown sugar and then smoked at ambient temperature for 12 hours before extra fire boxes are lit. Moist & flaky it can be served hot or cold. Luxury unsliced side ideal for buffets.

SMOKINESS

Salar salmon is roasted over oak smoke in small batches in our purpose-built smoker ovens. Their tried and tested secret recipe gives the salmon its distinctive taste, dark outer glaze and flaky, succulent texture.

To begin the smoke roast process, fresh sides of salmon are wet-cured in a brine marinade. Next, the salmon is placed in a kiln with a higher temperature than traditional cold smoking methods to allow the fish to simultaneously cook and smoke – giving a meaty texture and delicious smoky, juicy flavour. These whole sides are fantastic for entertaining. Extremely versatile, Smoke Roasted Salmon can be accompanied by almost anything you wish.

SMOKINESS