The iconic Scottish food, our smoked salmon comes from the sea lochs of Western Scotland....
Our cold-smoked salmon comes from Inverawe Smokehouse and is created by smoking whole sides of salmon for a period of 24-48 hours at a temperature never exceeding 30C. Our Oak Roasted Flaky Smoked Salmon is smoked at a very high temperature over seasoned oak, thereby producing a brown smoky layer but with the flesh still salmon pink and succulent.
Serve: with scrambled eggs for an indulgent breakfast.
Wine Match: Cold- smoked salmon is perfect with Champagne. With its spicy, interesting flavour Grüner Veltliner works particularly well with a hot smoked salmon.