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. 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. Rick Stein has nominated Inverawe as a 'food hero', and chef Jean-Christophe Novelli is a huge fan. Even the Queen loves Inverawe - she granted the smokery Her Majesty The Queen's Royal Warrant in 2002!
This new hot smoked salmon is from our old friends Inverawe, and is totally different from normal smoked salmon in every way. The process was discovered by accident and gives a wonderful salmon with a different flavour, a different texture - flaky, yet firm. It is incredibly versatile, delicious on its own for a light supper, or it would make a delicious Carbonara variation.
Salmon (Hot Smoked) (98%), Sea Salt*, Oak Smoke* (* = Approved non-organic ingredient)
Dietary information: Contains Fish
Nutritional Information per 100g/ml
Energy (kJ): 724
Energy (kcal): 173
Protein (g): 25.3
Carbohydrate (g): n/a
Fat (g): 8
Our flaky roast smoked salmon is incredibly versatile, delicious on its own for a light supper, or it would make a delicious Carbonara variation. It's ready to eat and once opened it should be refrigerated and consumed within three days. 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.