Generously smoked over oak for a deep, rich flavour, this unsliced side of salmon lets you enjoy the fish in its fullest, natural form. There’s something very special about carving your own salmon at Christmas or New Year; perfect for sharing at the table, or preparing tailored slices for salads, canapés, or festive feasts.Richard and the team at Severn & Wye have been curing and smoking fish for more than 30 years. They smoke and cure traditional fare like kippers and trout, as well as making our fish pâtés and expertly smoked and cut sides of salmon and trout in the heart of the forest of Dean. They are expertly smoking and curing land-based salmon from Iceland & Norway, a sustainability gamechanger, and we are proud to be the change alongside them by promoting this farming method.
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