(This is cold smoked salmon, made with organic fish)
Frank Hederman made his reputation in the early days smoking wild fish. However, we are also really proud of our smoked organic salmon. Numerous people who visit the smoke house and try both walk away with the organic as often as they take the wild.
There might be more ‘travel’ in flavour with the wild – but our organic fish is really quite a revelation, and has converted many who say they don’t like smoked salmon at all, back to eating it again – regularly!
We buy only the very best quality Irish organic fish and it is hung, like the wild fish, in our smoke house, a process which makes it stunningly lean, tender and delicious. We use beechwood which doesn’t compete with the cure or the fish.
You absolutely do not need lemon juice – more often used as a disguise for poorly smoked fish with the unpleasant notes of industrial farming. However, diced or thinly sliced red onion does a great job to enhance the flavour of well smoked salmon further still. Orange, fennel and simply dressed leaves make a nice side salad too.
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