Scottish Smoked Salmon
Tender pink meat with delicate smoky flavours
- Cured with sea salt and smoked carefully with oak wood
- Boneless and trimmed by hand of all brown meat
- A delicious starter or brunch
Price per kg:
Defrost in the fridge for at least 2 hours or overnight. Serve at room temperature for optimal flavour.
Season the salmon with a little cracked black pepper, drizzle with freshly squeezed lemon juice, and scatter some fresh rocket leaves and shaved slivers of parmesan cheese over the top.
Serve with fresh soda bread or good quality wholemeal, for a delicious starter or light meal.
Allergen Advice: for allergens including cereals that contain gluten see ingredients in BOLD CAPITALS
Salmon (FISH), Salt