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Heather Honey Cured Hot Smoked Scottish Salmon (900g)
by Ullapool Smokehouse
Premium Scottish salmon cured with heather honey and traditionally hot smoked in Ullapool for a rich, sweet and smoky flavour
£64.50
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About this product
Rich, flaky and beautifully smoky, Ullapool Smokehouse Heather Honey Cured Hot Smoked Scottish Salmon combines premium Highland salmon with the gentle sweetness of heather honey and traditional Scottish smokehouse craftsmanship.
Made in the fishing village of Ullapool in the far North West Highlands, the salmon is carefully cured with heather honey before being hot smoked. The honey brings a subtle floral sweetness that complements the natural richness of the salmon, while the smoking process develops a deep, savoury flavour and wonderfully aromatic finish.
Ullapool Smokehouse sources its fish exclusively from the pristine waters of the Scottish Highlands, working with respected producers including Wester Ross Salmon and Loch Duart, both known for traditional, low-impact farming methods.
Hot smoked salmon has a succulent, flaky texture and is ready to enjoy straight from the pack. Serve it simply with fresh bread and salad, flake it through pasta, add it to scrambled eggs or enjoy it as the centrepiece of a special lunch or supper.
Good Food Scout champions independent British producers with genuine provenance and a commitment to their craft. Made by a small traditional smokehouse in Ullapool using Scottish Highland salmon, this is a distinctive taste of the Highlands and a superb example of British artisan food.
Ingredients & Allergens
Allergy info: FISH
Meet the Maker
Ullapool Smokehouse
Traditional Highland smokehouse in Ullapool producing artisan Scottish smoked salmon and trout using local fish, whisky-barrel oak and time-honoured methods.
On Scotland's rugged north-west coast, Ullapool Smokehouse is keeping alive a craft that has been part of coastal life for generations: preserving and flavouring fish slowly with salt, time and wood smoke. The story begins with Highland fisherman Ian Boyd. Long before starting the smokehouse, .....
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