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The Irish tradition is to cold smoke salmon, but hot smoked salmon- that’s salmon which is smoked while cooking- is really something else.  Since we introduced it for Selfridges decades ago , this succulent densely flavoured fish has gained  an insatiable & loyal following. It’s incredibly versatile- we use at home from breakfast onwards and in our smokehouse kitchen gratins, tarts, salads. That said it is perfect to play a starring role in mains, festive platters and party canapés. Whole sides are great where panache is required, but we have smaller piece too to suit you. Our hot smoked comes ‘plain’  or with smoked Kashmiri chillies, which is also rather addictive (and not actually as hot as it looks)

Farmed on west coast of Ireland. Kiln–smoked over a live beech wood fire in County Cork. Unsliced. 

CHRISTMAS NOTE:

You can be assured that orders placed for dispatch from first Monday in December will be suitable for Christmas use.