Established over a century ago.

Balmoral Salmon Fillet

£22.00£40.00

The (400-500g) Balmoral Fillet is taken from the crown of the fillet of salmon, which forms the most tender and succulent part of the fish. It’s slowly cold smoked in red brick kilns dating back to the 1800s over oak and beech chippings to deliver a melt in the mouth smoked salmon that is truly world class, the jewel in the crown of smoked salmon.

The (250g) Salmon Royale Fillet is cured using the old sherry barrels from Macallans whisky and also regarded as the ultimate in smoked salmon.

Clear
SKU: SIL01B Category:

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 wood chips.

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!

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