We are best known for our traditional cold smoked Irish salmon, but we have also developed a considerable following for our luscious hot smoked, which comes plain or with chillies.
It flakes beautifully and so looks handsome on top of canapes, when the flavour and unctuous texture give plenty of momentum.
Creme fraiche and horseradish are the perfect partners to hot smoked on homemade gougeres or unsweetened brioche, just for example…
Or, it’s particularly good with poached eggs and toasted sourdough, with or without hollandaise.
At Christmas & Easter, it’s ideal for large, help–yourself lunch parties, as the whole side looks the part, and it’s really easy to serve – as long as you flake it rather than trying to slice it!
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