Whisky, Maple & Orange Smoked Salmon
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Not your normal smoked salmon.
The salmon comes from Loch Duart in Scotland and is full of flavour with fine ribbons of fat running through the fish. The salmon is slow cured in quality whisky, maple syrup and orange zest which leads to a firmer and more flavourful fish. It is then gently smoked so that it compliments the salmon and the cure isn't overpowering.
The salmon is sliced in thick, sashimi style slices so you can fully appreciate the rich, flavourful outer layer and then the creamy, buttery inner flesh of the fish. Once you have tried smoked salmon sliced like this, you will wonder why this isn't the way all smoked salmon is served.
Put simply, the sweet, citrusy, smokey salmon just melts in your mouth. It is quite unlike any smoked salmon we have tried, absolutely delicious.