Pack details
- 500g of D-cut cold-smoked salmon, hand-sliced and interleaved
- Half-pack size — ideal for a family weekend or small dinner party
- Traditionally cured and smoked
How to serve
- Defrost in the fridge for 12–24 hours, lift portions with a palette knife
- Classic plate: brown bread, lemon, capers, dill, cracked pepper
- Drape over scrambled eggs, fold into bagels with cream cheese
- Stir through warm pasta with crème fraîche 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
