Lightly salted and smoked slowly over a hot beechwood fire to a moist and flaky, cooked-salmon texture, the beautiful rosy-pink and flavourful slices lend depth and intricacy to many dishes, as well as a memorable and enduring taste that lingers deliciously.
As with our traditional smoked salmon, we hand-fillet the salmon and cure with a light sprinkling of natural dry sea salt. But the smoking process for roast smoked salmon is completely different. Hot smoking requires the fire to slowly rise in temperature to approximately 100° C, until the perfect moist and flaky-firm texture is achieved.
The combination of bechwood smoke, salmon and sea salt brought slowly up to a roasting temperature creates a richly aromatic flavour that must be tasted to believe. Try our roast smoked salmon cold in a salad with mayonnaise or horseradish. Ideal for buffets, try it hot with a pasta and cream sauce, in a fish pie, or on the barbecue. More Recipes…