Daylesford Smoked Salmon

Selected from sustainable high-welfare farms and made using traditional, artisan methods on our farm in the Cotswolds. We fillet each salmon by hand, and slowly cure them for 10 hours, before smoking over a blend of juniper, oak and beech wood.

Our salmon is the perfect centerpiece to any brunch, lunch or dinner. We love it with soft sheep’s curd, freshly squeezed lemon and pea shoots on seven seed sourdough toasts or tossed into spaghetti with chilli, lemon, ground pink peppercorns & double cream. Alternatively, pair it with our organic Cotswold Blue Legbar eggs and buttered sourdough toast for a delicious start to the day.

100g

4 days

Keep refrigerated 0–5°C. Once opened consume within 4 days.

Please recycle. This card is fully recyclable. The wooden tray and plastic are compostable.

19009030

See ingredient in bold. Although every care has been taken to remove all bones some may remain.