A deliciously different way to experience salmon – the Scandinavian delicacy is slightly sweet with a balanced dill flavour. Best enjoyed with rye bread and dill sauce.
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Robert and Rosie Campbell-Preston started Inverawe Smokehouses back in 1974 in Argyll, on the west coast of Scotland, surrounded by stunning lochs and mountains.
While the rest of the world sped up, Robert and Rosie prefer the gradual pace of traditional slow smoking. This time-honoured method allows the fish to take up a gentle and gorgeous smoky aroma in its own time. It is this full oak-smoked flavour that is distinctively Inverawe.
- Oak Smoked Salmon
- Dill Cure (Sugar, Salt*, Pepper)
- * produced to organic standards. For allergens, including cereals containing gluten, please see ingredients in bold.