Dunkeld Hot Smoked Salmon

Dunkeld salmon is initially brine-cured to retain moisture and then cold-smoked in the traditional way.

Finally the smoked salmon is then cooked (with additional smoke) for two hours at high temperature.

The salmon is now flaky in texture, but remaining moist and rich in flavour . 

Wonderful when accompanied with small buttered new potatoes, a peppery salad and a touch of creme fraiche with horseradish sauce.