Delicate slices of Whisky laced heaven
All our sides are hand filleted and cured with just salt, they are then hung smoked in our 50 year old kilns between 24 and 36 hours using only oak logs. When hung smoked the salmon oils draw through the fillet to the tail absorbing the smoke. Once the sides have come from our smokers they are chilled before being sprinkled with whisky, sliced and packed immediately. The result, fabulous texture and a delicate smokey flavour with a hint of whisky, not to strong not to weak. You can tell a properly cured product by the use by date and we get 45 days from the day it is packed, not the short dates you will see most other places. We recommend you open the pack 30 minutes before serving which will allow the salmon to produce its best flavour
The result: delicate slices of whisky smoked, fishy heaven.
Allergens: FISH
| Nutrition Information | Quantity per 100g | |
| Energy | 837 kJ/ 200 kcal | |
| Fat (g) | 11.0 | |
| of which Saturates (g) | 1.9 | |
| Carbohydrate (g) | 1.1 | |
| of which sugars (g) | 1.1 | |
| Protein (g) | 25.2 | |
| Fibre(g) | <0.5 | |
| Salt (g) | 2.8 | |
