Pack details
- 200g D-cut pack of cold-smoked Atlantic salmon, hand-sliced and interleaved
- Slim pack for a starter for 4 or a brunch for 2
- Traditionally cured and oak-smoked — deep colour, balanced flavour
How to serve
- Defrost in the fridge for 6–12 hours, lift portions with a palette knife
- Brown bread, lemon, capers, cracked pepper — the standard plate
- Drape over poached eggs and toasted muffins for eggs royale
- Stir into pasta with crème fraîche, lemon and dill at the last minute
Sourcing and delivery
- Atlantic salmon, smoked by traditional UK smokehouses
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
