Hot Smoked Salmon Portion

A royal fillet of sustainable Scottish Smoked Salmon. The finest part of the smoked Salmon, boneless and succulent. It is delicately smoked over English Oak to create a melt in the mouth texture. Minimum weight portions 100g. Serving suggestion: Comes ready to Eat. Best served at room temperature, remove from fridge one hour before serving. Our Weekly Market Smoked produce is from Port of Lancaster Smokehouse, a family business run by John & Patricia Price and their son Michael. Michael says, "Smoked Scottish Salmon has been the smokehouse's core product for the last 40 years, but we also hot and cold smoke all types of meat and fish products in the traditional manner, adding nothing but salt, smoke and time.  It is time that is the vital ingredient. We have the shortest time from catch to smokehouse for the best quality, and combine this with a slow smoking process to give sumptuous flavour and texture."