Lightly salted and smoked slowly over a hot beechwood fire to a moist and flaky, cooked-salmon texture. The beautiful rosy-pink and flavourful salmon lends depth and intricacy to many dishes, as well as a memorable and lasting taste that lingers deliciously.
As with our traditional smoked salmon, we hand-fillet the salmon and cure with a sprinkling of natural dry 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 texture is achieved.
The combination of beechwood smoke, salmon and salt brought slowly up to a roasting temperature creates a richly aromatic flavour that must be tasted to be believed.