Frank Hederman

WHY BUY HEDERMAN HOT SMOKED SALMON 

The Irish tradition is to cold smoke salmon, but hot smoked salmon– that’s salmon which is smoked while cooking– is really something else.  Since we introduced it for Selfridges decades ago, this succulent densely–flavoured fish has gained  an insatiable & loyal following. 

It’s incredibly versatile – we use at home from breakfast onwards and in our smokehouse kitchen gratins, tarts, and salads. That said, it is perfect to play a starring role in mains, festive platters and party canapés. Whole sides are great where panache is required, but we have smaller pieces too. 

Our hot smoked comes ‘plain’  or with smoked Kashmiri chillies, which is also rather addictive (and not actually as hot as it looks).

This smoked salmon is made with organic fish cultivated in the west coast of Ireland, in low density, off shore sites where the tides and the elements ensure lean fish which can hang in our smokehouse.  A portion of their diet is always marine which makes them much more  flavoursome. The difference between conventionally farmed fish and these is immense. We know, we’ve tried them all and we simply would not achieve the accolades we receive if we were not dealing with a world class raw material.