Salar Oak Roasted Flaky Salmon



There are numerous accolades for our best-selling smoked salmon, including Product of the Year at the 2009 Scottish Food & Drink Excellence Awards, and a 3* Gold at the Great Taste Awards.  Most importantly, it tastes unbelievably good, and is one of those products which need no accompaniment to improve it.  Simply flake into a salad, or scrambled eggs for an indulgent breakfast.

To make Salar Flaky Smoked Salmon fresh fish are harvested from the sea lochs of South Uist then prepared and smoked at a very high temperature over seasoned oak, thereby producing a brown smoky layer but with the flesh still salmon pink and succulent.  The salmon used are grown off the North-West coast of Scotland to a density of less than 2% and are RSPCA Freedom Foods approved, ensuring high standards of fish welfare and husbandry. 

Weight: 200g

Recipe Suggestion:

Try this delicious recipe Pam has been demonstrating at the BBC Good Food Show Winter with Jane Hornby, author of the the fantastic What To Cook & How To Cook It.

Hot Smoked Salmon Kedgeree

A classic British dish with a twist, this easy recipe uses delicious hot smoked salmon instead of the usual smoked haddock. Topped with a fried egg it makes the perfect anytime dish for the holidays.

Serves 4
Ready in 20 minutes

2 tbsp rapeseed oil
1 tbsp butter
1 onion, finely chopped
300g basmati rice, rinsed in cold water till the water runs clear
2 tsp medium curry powder, I used Madras
1 fresh or dried bay leaf
600ml fish or chicken stock (made with a cube is fine)
1 unwaxed lemon, zest finely grated
250g pack salar hot smoked salmon
4 very fresh eggs
handful fresh flat-leaf parsley, roughly chopped
splash of single or double cream, optional

1 Heat 2 tbsp oil and the butter together in a heavy-based frying pan, then add the onion and fry for 1 minute. Add the rice and stir it around till coated in the butter. Stir in the curry powder and bay leaf, let the spices toast for a few seconds, then pour in the stock. Bring to the boil, stir once, then cover and simmer for 10 minutes.

2 When the rice has cooked for 10 minutes, take off the lid. The stock will have absorbed into the rice, and the rice will be tender. If not, re-cover the pan and test again after 2 minutes. Stir in the lemon zest and half of its juice. Flake in the salmon, then return the lid and let everything settle for a few minutes off the heat. Meantime, fry the eggs in a little oil until set to your liking.

3 Fork the parsley through the kedgeree and add the splash of cream, if you like. Scoop into shallow bowls and top each serving with a fried egg. Serve the remaining lemon in wedges for squeezing.

Copyright Jane Hornby


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