Award Winning Scottish Smoked Salmon has been hand cured with a blend of pure sea salt and Demerara sugar. The salmon is then naturally cold smoked over smoldering oak chippings.
This half pound of St James Smokehouse’s Gravadlax is fresh, rich in flavour and, given the superb marriage of dill and salmon, is perfect for any occasion.
Bottarga is the Italian name for a delicacy of salted, cured fish roe. Originating in countries surrounding the Mediterranean Bottarga is processed using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light.