Smoked Salmon

Cold smoked, the slow way. Scottish salmon cured with salt and brown sugar, then hung over oak in our own kilns at Musselburgh until it takes the smoke. Never cooked, so it keeps the silk of the raw fillet.

One species, one cure, nothing added — the same method the family has used since 1962. Hand-sliced D-cut and interleaved, so the slices lift away clean and lie flat on the plate. Sold by the case and sent chilled.