Smoked Salmon 250g


There is salmon and there is Loch Duart salmon. We hand-fillet these beautiful fish before they are salted, then gently smoked over a mixture of oak and beech chips in our own traditional kilns. We then allow the fillets to rest for a minimum of 48 hours to enhance both taste and texture, before the they are skilfully sliced and packed. The end result is a culinary treasure with its silky, buttery texture and a flavour profile that offers a harmonious blend of smokiness and the inherent richness of the fish.

The texture of smoked salmon makes it incredibly versatile, it can be enjoyed on its own, rolled into sushi, added to salads, or used as a topping for bagels with cream cheese or in a good old traditional sandwich.

Allergen & food safety

Contains fish. May contain bones - whilst every care has been taken to remove all the bones, some may remain.

Freezing & storage

Please keep refrigerated between 0 and 5°C.

This product is suitable for home freezing for up to 6 months. Please freeze on delivery and consume on day of defrost.

Slice type

Our 'Slice Types' Explained

Long Sliced

'Long sliced' refers to smoked fish we have sliced in long, thin strips, typically along the length of the fillet. Long sliced is a versatile ingredient used in various culinary applications thanks to its delicious flavour and appealing texture.

A classic in bagels or used to create elegant canapés and appetisers. It is widely used in salads, omelettes and quiches or in an open sandwich.


We hand slice the fillet with a sharp knife keeping the blade at around 45 degrees slicing across the length of the fillet. The end result is a slice in the shape of the letter ‘D'.

D-Cut slices are delicate and tender and offer a range of flavours in one slice from the smokiness of the top through to the silky more subtle flavours of the meat nearer the skin.

D-Cut slices offer an elegant and attractive appearance making them a popular choice for entertaining.


Also known as 'Vertical Cut' hand sliced across the fillet keeping the knife at 90 degrees creates a unique appearance characterised by long, thin slices that showcase the layers of the fish, including the different textures and colours of the fish.

Vertical cuts are often used to create visually striking presentations, and are much favoured by chefs.

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