Malt Whisky Cured Smoked Scottish Salmon (450g sliced)

Silky, rich and unmistakably Scottish, Ullapool Smokehouse Malt Whisky Cured Smoked Scottish Salmon combines exceptional Highland salmon with traditional smokehouse craftsmanship and the subtle character of malt whisky.

Made in the fishing village of Ullapool in the far North West Highlands, the salmon is dry-cured with sea salt before being slowly cold smoked for 12 hours over oak whisky-barrel shavings in a traditional brick kiln. It is then finished with Ullapool Smokehouse's secret malt whisky cure, creating a beautifully balanced combination of delicate whisky notes, deep smokiness and the naturally rich flavour of Scottish salmon.

Ullapool Smokehouse sources its fish exclusively from the Scottish Highlands, including salmon from respected producers Wester Ross Salmon and Loch Duart. Their focus is firmly on quality and traditional methods, producing smoked fish with the character of a genuine artisan product rather than a mass-produced alternative.

Cold smoking gives the salmon its distinctive silky texture and concentrated flavour. Serve thinly sliced with good bread and a squeeze of lemon, pair with scrambled eggs, add to a sharing platter or simply enjoy on its own and let the salmon, smoke and malt whisky flavours take centre stage.

Good Food Scout champions independent British producers making exceptional food with provenance, craftsmanship and a strong sense of place. Scottish Highland salmon, oak whisky barrels, malt whisky and traditional smoking in Ullapool make this a superb example of the food we're here to discover.