Traditional oak-smoked salmon from Suffolk
Our friend Gerry makes delicious oak-smoked salmon. His smokehouse is over 150 years old and the original brick kilns are lined with the character of years of smoking that adds a delicious flavour.
The salmon is slowly cured in salt to reduce the moisture content while retaining the natural oils in the fish. The fillets are then gently smoked it over Oak shavings and dust from the forests of Norfolk to give it a rich and distinctive flavour.
Available already sliced in 200g packets.