This smoked salmon is cured in their Island Cure which is a blend of sea salt and Hebridean seaweed (knotted wrack) allowing you to enjoy a perfect balance of the smoke, a taste of the sea and the flavours of the salmon. It’s perfect alone with some rye bread or in pasta dishes.
Campsie Glen Smokehouse produces award-winning seafood charcuterie and is enjoyed in some of Scotland’s finest hotels and restaurants.
It’s cured for 7 days, dry out up to 25% of their moisture whilst smoking with the Campsie Glen blend of handpicked kiln dried wood chips.
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