The Process
We use Scottish Loch Duart salmon and cure it with a mixture of Maldon sea salt and unrefined dark Billington Muscovado cane sugar. The precise proportions depends on the size of the fish.
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After curing, the salmon is air dried so it forms a pellicle. The fillets are carefully loaded into the smoking chamber and smoked for 12 hours. The smoke is a mixture of apple, oak and cherry.
The final part is setting the salmon in our fan assisted fridge where it loses more moisture, so that the flavours intensify. Every part of the process takes time. It cannot be rushed and there are no shortcuts to take.
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Once the pin bones have been removed, Michael will slice the salmon with one of two of his favourite knives. It depends how much time he has, and which is the sharpest knife at the time of preparation. Sharpening on whetstones is a regular part of maintaining the cutting edge.
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The final part is to wrap the salmon in a double layer of greaseproof paper, presented on a gold foiled board. Kept wrapped in the paper, in the fridge, will keep the salmon at its best.
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3 Ingredients
Loch Duart
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Unique Scottish Broodstock
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Fit & Healthy Fish
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Density ​Low Stock
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Transparent Processes
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No Hormones or Antibiotics
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Sought After Texture & Taste
'Raised from wild Scottish ancestors, our salmon grow up to three months longer than average in crystal clear waters. With a natural as possible diet and space to swim, each fish grows fitter and healthier every day. The result is clear in its wild like salmon features: its eye-catching colour, strong torpedo shape and firmer texture. And of course, a taste that’s sought-after by the best chefs in the world.' Loch Duart website
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The Cure
Scottish Salmon + Maldon Salt + Billingtons Muscovado Sugar
Every part of the process takes time. It cannot be hurried and there are no shortcuts to take.
