To produce our delicious Hot Smoked Salmon, we start with some of the best salmon used by top smokehouses worldwide from the crystal clear waters of Loch Duart in Scotland.
After a 24 hour curing process with our secret blend (including local Cornish Sea Salt!), the fillets are kiln roasted over oak chips for 6 hours to give them the deep colours and intense smoky flavours. The method used imparts a unique taste and texture of its own that after only a couple of months has become a firm favourite amongst the Sailors Creek customers.
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