Tender Scottish salmon, delicately smoked in the traditional way and infused with cracked black pepper for a gently warming kick. A delicious option for a dinner party starter or with scrambled eggs and toasted sourdough bread for a luxury breakfast.
The Ugie Salmon Fish House was built in 1585 in Peterhead, Aberdeenshire. It was originally built for George Keith, the Fifth Earl Marischal for curing and preserving game and fish. It is the only building in Peterhead surviving more than four centuries. To give that some context, they were smoking salmon during the era of King Henry VIII. This makes it the oldest smoke house in Scotland - likely the world.
The closely guarded secrets have been passed down from generation to generation, making them masters of the traditional methods of preparing, smoking, and hand slicing the Scottish salmon.
Taste the difference that over 400 years of experience makes.
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Salmon 95.5% (FISH), salt, sugar, black pepper.
Nutritional Information
(Typical per 100g)
Energy: 843 kJ/202 kcal
Fat: 11.7g, of which Saturates: 2.1g
Carbohydrate: 1.7g, of which Sugars: 0.4g
Fibre: 0.5g
Protein: 19.2g
Salt: 2.5g
Storage
Storage: Keep frozen at -18°C or below Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted Shelf life defrosted: Store in refrigerator and use within 24 hours
GBP
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