Cold-smoked salmon cured in fresh beetroot juice and then smoked over oak and beech.
Scandinavian-style smoked salmon for the smorgasbord.
The beetroot adds only enough flavour to compliment the woodsmoke. Try with Crème fraîche stirred up with a dod of mustard, a dash of red wine vinegar and plenty of dill, season.
Our fish are grown in the pure waters of the west coast of Scotland and the northern isles of Shetland, where the wild currents of the North Atlantic Ocean create ideal conditions for rearing a first-class quality product.
