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Smoked Salmon

Fencebay |  Smoked Salmon

Smoked Salmon
We select sea reared salmon from small Scottish farms, knowing the exact provenance and the water quality. We choose only small lean salmon in their prime, before smoking in aged and well dried wood from known sources, sawn and collected by ourselves. The result is a succulent and smooth, texture finish that allows the natural flavour and orange colour of Scottish Salmon to come through with a perfect hint of smokey flavour and a tang of the sea.

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Smoked Salmon
Gravadlax
As a more flavoured alternative for lovers of Scottish smoked salmon, our Gravadlax is produced by ourselves using one of the oldest and most traditional of Scandinavian recipes and is a delicacy not to be missed.
We hand rub into fresh moist salmon, dill, white pepper, rock salt and caster sugar. The mix is removed to produce an intense flavoured fillet which creates an earthy and fresh flavour as a very pleasant choice alongside smoked salmon.
Try it today you will be happy you did!

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Gravadlax
Hot Smoked Salmon (Roast)
Gently roasted in a hot smokey kiln it comes in a range of favours including plain, cajun, arrabbiata , black pepper and lemon zest. They are more textured than smoked salmon and slightly drier but with a more smokey flavour. Highly versatile, it can be eaten as a starter or to accompany most vegetables for the main course, however like smoked salmon, more and more people are introducing it into pasta dishes where its stronger flavour can come through. However they can be eaten straight out of the packet for lunch or as a fulfilling snack…...

There is no end to its versatility....

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Hot Smoked Salmon (Roast)

Disclaimer

Salmon & Gravadlax Weights
Please note that for Salmon and Gravadlax that is required to be cut on our premises, we take every care to ensure that the fish is cut to the correct weight. There are times when the weight may vary slightly, so you will be charged accordingly.

Fencebay |  Smoked Salmon

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