Smoked salmon

Smoked Norwegian and Scottish salmon

Cold smoked Norwegian and Scottish Atlantic salmon is available in a variety of formats and packaging options that are convenient for retail display and for consumers to use.
We prepare fillets from premium-quality Norwegian and Scottish salmon fillets, optimised for smoking and slicing. The next steps are salting and curing to help bring out the moisture and preserve the fillet flavour and quality. After curing for a set period in carefully controlled humidity and temperature conditions, the fillets are moved to specially designed drying rooms where they are carefully dried to further enhance the texture, colour and consistency. The fillets are then gently cold-smoked over locally sourced sustainable beech wood at 28 °C. This gives the fillets their final delicate flavour while retaining premium consistency.

Smoked organic salmon from Ireland

Our organic salmon is farmed in compliance with Naturland organic agriculture association guidelines. The salmon grow in the naturally pure oxygen-rich coastal waters of west Ireland with a generous amount of space in the pens. Only feed certified by Naturland is used: marine raw materials, cereals, vitamins, minerals and natural phaffia yeast. Constant monitoring by external veterinarians and Naturland inspectors ensures the salmon are well cared for. The result is first class firm flesh, natural fat content and a typical in colour, all of which are retained and enhanced through our careful cold smoking process.

Smoked wild sockeye salmon from the Pacific

Our MSC certified wild Alaskan Sockeye salmon is characterised by its brilliant, deep red colour, resulting from the salmon's natural diet of shrimp and other crustaceans. The Sockeye is known for its high quality meat. Sockeye fillets are salted, cured and dried then carefully cold-smoked over beech wood to preserve those original qualities.

Smoked salmon with asparagus

Fresh salmon fillets are sprinkled with salt and held in a controlled environment to undergo the curing process. Next, the fillets are cold smoked twice giving them an especially smoky flavour that complements fresh asparagus perfectly. After smoking, the fillets are carefully cut into fine slices. This delicacy is complemented by a delightful lemon-cream-horseradish sauce.

Hot smoked salmon

Salmon for hot smoking is cut into portions, hand salted and seasoned using a variety of spices ready for curing. After curing for a set period in carefully controlled humidity and temperature conditions, the fillets are moved to specially designed drying rooms where they are carefully dried to further enhance the texture, colour and consistency. Next they are smoked over locally sourced sustainable beech wood at 67 °C. When ready, the hot smoked salmon is packed in modified atmosphere or vacuum packed to lock in the delicious flavour.