Pack details
- Whole side of hot-smoked salmon, 900g–1kg
- Kiln-roasted over oak — cooked through, not raw like cold-smoked
- Flesh flakes apart at the touch of a fork
- Frozen to lock in the just-smoked aroma
How to serve
- Defrost in the fridge overnight, eat cold or warmed gently
- Flake into salads, scrambled eggs, kedgeree or warm potato salad
- Toss through pasta with crème fraîche, dill and lemon at the last minute
- Serve as a sharing platter with horseradish cream, capers, pickled cucumber and rye
Sourcing and delivery
- Atlantic salmon, traditionally kiln-roasted over oak
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
