The Inverawe Smokehouses is a small, independent family business owned by Robert and Rosie Campbell-Preston, who have been smoking fish on the banks of the River Awe in the Argyll hills since 1977. They only source their salmon from small RSPCA-approved independent organic farms which adhere to the highest fish husbandry practices, where the fish swim in fast-flowing currents to keep them healthy and lean. Most mass-produced smoked salmon is smoked for just a few hours in new-style kilns; at Inverawe, the fish is slowly smoked the traditional way for 48 hours in old brick kilns over oak log fires, which results in fish with a delicate texture and full-bodied flavour. Each side is checked by hand before getting the seal of approval from the fish smoker. Even the Queen loves Inverawe - she granted the smokery Her Majesty The Queen's Royal Warrant in 2002!
If you haven't tried Inverawe Smoked Salmon then you are missing out on one of life's great treats. These trimmings have a distinctively pale flesh and an intense but balanced Smokey flavour, so are best used to make a Kedgeree, Carbonara, Blinis, Quiche, Walnut Salad, or even a simple sandwich. This is a simple way to add the ultimate luxury to a meal—imagine waking up to smoked salmon scrambled eggs! Luxury doesn't have to mean expensive, because these are trimmings this is a simple, cheap and fabulous way to brighten up the mundane.
Salmon (97%) (Cold Smoked), Sea Salt*, Oak Smoke* (* = Approved non-organic ingredient)
Dietary information: Contains Fish
These trimmings have an intense, strong smokey flavour, so are best used to make a Kedgeree, Carbonara, Blinis, Quiche or a Walnut Salad.
They should be refrigerated upon delivery. We guarantee that your order of meat and fish will have at least 3 days before its expiry date, including the day of your delivery. All of our meat and fish can be frozen.