Taste of the Lakes Smoked Salmon Royal Fillet – our goal in producing this masterpiece of the smoking art is to offer you the very best culinary quality.
This delicacy is taken from selected Scottish salmon, washed then painstakingly hand-trimmed to present the fine fillet from the side of salmon. The salmon is gently cured in salt and then washed again.
Our smoking kiln was taken from Brougham Hall near Penrith, where the Old Smokehouse produced fine smoked meat and fish for many years. This artisan artefact has no computer controls or modern artifices but relies upon the expertise of our smokers – from a family who have been collectively smoking salmon for 150 years. The weather – wind direction, the atmosphere pressure and humidity – play a role in the delicate smoking operation, fine adjustments to the draw are needed to ensure the best even smoke.
Taste of the Lakes Smoked Salmon Royal Fillet is hand packed and sealed to be delivered to you in a condition that captures the effort that has gone into the making.