Dunkeld Smoked Salmon
The salmon is hand-cured in fine salt for up to twenty hours before the smoking process. This removes moisture ( and weight!) from the salmon and intensifies the flavour. The cured fillets are then smoked for another twenty hours with a combination of fine oak dust and whisky barrel chippings. We add moisture to the smoking firebox to create the smoulding effect needed - the amount is determined by temperature and atmospheric conditions! After smoking the smoked salmon is packed and chilled for a minimum of a day which allows the salmon, smoke and salt to properly blend into our unique Dunkeld flavour.
The result is a smoked salmon with a creamy flavour and silky texture.
We recommend it is eaten as simply as possible, with a salad garnish, some brown or soda bread, a hint of lemon juice and a crack of black pepper.
Multiple Gold medal winners at the Fine Food retailers Great Taste Awards including a 2012 2 Star Gold - judges said 'lovely smokey flavour, flavours keep coming, buttery creamy taste, very balanced flavours'.