Kiln Roast and Smoked Scottish Salmon
We love this fully flavoured, succulent product! Using the best and freshest Scottish salmon these fillets get hot smoked slowly for 4 hours. The result is a beautifully coloured, firm and smokey outer layer with moist fish inside. Its an absolute winner. Suitable to be eaten cold or at room temperature, it is even better if warmed very slightly to activate the naturally occurring oils.
Made withSalmon, salt, sugar, juniper, smoke from oak and beech wood
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London Smoke and Cure
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