Daylesford Smoked Salmon 200g
SLOWLY SMOKED OVER A BLEND OF JUNIPER, OAK & BEECH. MADE BY HAND IN THE DAYLESFORD SMOKEHOUSE.
Our smoked salmon is made in small batches in the Smokehouse on our farm, using sustainably caught fish from British waters and a secret smoking recipe including juniper, beech and oak to enhance the naturally sweet flavour. The modern, thick sashimi-cut style accentuates the variation in texture and flavour of each slice. Delicious on its own, or paired with rich flavours such as scrambled Legbar eggs, creamy avocado or farmhouse butter and our fruity pumpernickel bread. Finish with a squeeze of lemon and fresh herbs.
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.
This sashimi-cut 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*.
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.