Daylesford Organic Smoked Salmon 100g
SLOWLY SMOKED OVER A BLEND OF JUNIPER, OAK & BEECH. MADE BY HAND IN THE DAYLESFORD SMOKEHOUSE.
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 12 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.
Smoked salmon (salmo salar) (FISH), salt*. *Non-organic.
ALLERGY ADVICE: see ingredient in bold
Although every care has been taken to remove all bones some may remain.
Typical values per 100g:
Fat 10.1g of which saturates 2.2g
Carbohydrate 0.5g of which sugars 0.5g
We are committed to biodegradable & renewable packaging so that we tread lightly on this earth. This bag is 100% compostable. Please recycle the wooden tray and paper.
- Package lightly: Our new smokery packaging is fully compostable.
- Source RESPONSIBly: There are three main differences between organic & conventional fish. Firstly, the fish are nourished with a diet containing only organic approved natural ingredients from sustainable sources and is GM free. Secondly, organic farmed salmon are reared in large pens which allow them to follow their natural shoaling behaviour, pens contain less than 10 kilo per cubic metre- less than half that of conventional farms. Finally, the organic production sites are continuously flushed with clean water, preventing any build-up of parasites or pollutants. This natural, healthy environment and low population density allows the fish to develop good muscle tone and body shape.