Description

The salmon is selected from the clear waters surrounding the Orkney and Shetland Isles. Each side is dry cured with natural sea salt and brown sugar then gently smoked over Oak and Beech wood chips in old red brick kilns to deliver a melt in the mouth taste.

Remove outer packaging, and using a sharp large-ish knife to cut straight down onto the salmon. If serving as a starter then cut into ½ inch/cm size steaks and fan out on each plate, perhaps 3/4 per person and serve with salad & new potatoes.

If you’re lucky enough not to have to share it then give yourself a good 3” steak and serve as above!