Prime Scottish or Norwegian salmon fillet, cured and smoked, sliced.
It’s a slow, hands-on process in which, the salmon must gauge the conditions of humidity, temperature and seasonal variations in fish size and physical make-up.
In the salt-cure, the water in the fish is exchanged for a percentage of salt that prevents the fish from perishing (hence the term ‘curing’). It is then air-dried for a minimum of 24 hours before cold-smoking begins.
The Black Forest oak is left to smoulder gently overnight as the salmon takes on colour and the woody aroma from the fuel. After smoking, the fish ‘sets’ for another 4 hours before it is considered ready to be sliced.
This gradual, artisan process yields a much less oily texture than many mass-produced versions and offers a perfectly textured fillet with a rounded smoky flavour throughout.
