Our Hot Smoked Side of Salmon is the perfect appetizer for Christmas. Hot smoking involves initially cooking the salmon over an open fire. Sawdust is then added to reduce the flames and allow the smoke to envelop the fish, developing its subtle but delicious flavour. In total, this process takes 1-2 hours. This traditional smoking method ensures the product remains juicy and succulent with just a hint of smokiness, and is ready to eat hot or cold. With a long-lasting freshness that carries a shelf life into the New Year, you can enjoy this Hot Smoked Side of Salmon throughout the entire festive period.
Serves 10-11
Our Hot Smoked Side of Salmon is the perfect appetizer for Christmas. Hot smoking involves initially cooking the salmon over an open fire. Sawdust is then added to reduce the flames and allow the smoke to envelop the fish, developing its subtle but delicious flavour. In total, this process takes 1-2 hours. This traditional smoking method ensures the product remains juicy and succulent with just a hint of smokiness, and is ready to eat hot or cold. With a long-lasting freshness that carries a shelf life into the New Year, you can enjoy this Hot Smoked Side of Salmon throughout the entire festive period.
Our smoked fish is from Brown & Forrest, a family run smokery founded in 1981 in the heart of South Somerset. Their master smokers Tim and Will use hot smoking and cold smoking methods to produce the finest smoked foods.
Salmon (Salmo Salar) (FISH) (96%), Salt, Sugar, Soya Sauce (Water, Salt, Colour (Plain Caramel), Sugar, Defatted Soybeans (SOYA), WHEAT.
For allergens see ingredients in BOLD.
Typical values per 100g: | |
---|---|
Energy | 0kJ |
0kcal | |
Fat | 0.0g |
of which saturates | 0.0g |
Carbohydrates | 0.0g |
of which sugars | 0.0g |
Protein | 0.0g |
Salt | 0.00g |