smoked salmon side : 68 results priced between £10.00 and £75.00

Delicious pre-sliced side of traditional D-sliced Ardtaraig Scottish smoked salmon. Our Traditional Smoked Salmon which is produced in the time honoured way comes from the Northern Islands of Scotland and is Oak Smoked and attractively packed. We enclose an attractive message card if you are sending as a gift.

These sides are smoked for us by Springs, a well-known name in smoked salmon. This small family company goes back 50 years and has been endorsed by Delia Smith. This grade is from selected salmon farmed in Scotland.

The farmed salmon that Arran Smoked Products uses are produced in two independent fish farms in the North of Scotland, both of which adopt a sustainable salmon policy, meaning larger pens, lower stocking densities and no antibiotics.

Organic salmon from the from the Outer Hebrides of Scotland. Produced in large cages in fast-flowing currents the fish are reared in as natural conditions as possible. Smoked locally to Graig Farm.

At Salar Smokehouse their dedicated and enthusiastic team use the finest ingredients. Only superior quality Loch Duart Scottish salmon which are RSPCA Freedom Foods approved, salt and seasoned oak chippings, to make delicious Salar Flaky Smoked Salmon.

This smoked salmon has a superb, smoked flavour and texture that sets it apart from the usual bland offerings! Cut at an angle to give "D" shaped slices.

WildWaters Organic Smoked Salmon Side

Perfect for parties and picnics. Hot smoked salmon is ready to eat and delicious served cold with fresh bread and butter and a chilled drink. Easy! The hot smoking process cooks the salmon at the same time. Farmed North East Atlantic Salmon, smoked especially to Campbells own recipe and vacuum packed. Scientific Name: Salmo Salar Provenance:Shetland Catch or Cultivation Method: Farmed Preparation: Oak Smoked Refrigerated Shelf Life From Despatch Date: 5 Days £19.95 per kg

The fish used come from the fast flowing tidal waters around the Island of Grimsay at the southern end of North Uist. After filleting, the sides of salmon are salted by hand using the purest of Dead Sea salt, then gently smoked in kilns with peat cut from the moors of North Uist.

Gently roasted and oak-smoked it has an outstanding flavour and succulence. It makes a delicious and attractive dish in its own right, or try it flaked into pasta or scrambled eggs.

These sides are smoked for us by Springs, a well-known name in smoked salmon. This small family company goes back 50 years and has been endorsed by Delia Smith. This grade is from selected salmon farmed in Scotland.

With a proliferation of relatively cheap smoked products adorning supermarket shelves, its easy to forget that quality smoked salmon is one of Scotland’s greatest pleasures. Smoked slowly over the smouldering oak chips of barrels from the Glenmorangie cooperage, Creelers Smoked Salmon is truly a delight. The salmon is dry salted in a mix of sea salt and dark brown sugar and left for longer periods than most commercial smoked before being placed in the kiln.

Wild Scottish salmon smoked by the fine firm of Springs, whose expertise goes back 50 years. Endorsed by Delia Smith. These are untrimmed, unsliced sides, complete with pin bones. So you'll need a pair of boning pliers, good sharp knife, and a steady hand. There's a video of this process in our TV section.

Product Description Our Hot Roast Smoked Salmon was awarded the highest accolade in the 2011 Guild of Fine Foods Great Taste Awards: 3 Star Gold Award Highest quality cured smoked salmon which has been carefully cold smoked overnight and then immediately hot smoked over oak logs in the morning giving this fish a lovely balanced taste.

Our salmon cure recipe has been fine tuned to perfection. No other smoked salmon comes close to this on flavour and texture, which is why Nick’s chef mates up and down the country place their orders every year. Slow cured using our closely guarded recipe before a slow smoke over 48 hours, this is seriously special salmon. We’ve designed lovely new packaging making it a perfect gift for festive house calls (after you’ve enjoyed your own side for Christmas breakfast..) Available to pre-order for...

Our locally sourced organic salmon is traditionally smoked in our kiln, over oak chippings. The Organic Smoked Salmon is a real delicacy, and is renowned for its subtle flavour. We can provide your side of Organic Smoked Salmon unsliced, or thinly sliced by hand.  This smaller side of Organic Smoked Salmon makes an ideal gift, or a great starter for your dinner party

Delicious Orkney salmon, smoked over the shavings from a whisky cask, then drizzled with 12 year old Highland Park Smoked Salmon after slicing. A lovely treat for yourself, or a brilliant present for a loved one.

Top quality Orkney Salmon locally hand smoked and thinly sliced. Giftwrapped with handwritten Orkney gift card. All prices include an ice pack and delivery costs. All salmon selections are delivered with a free Orkney gift card. At checkout, click 'add a note to your order' to add your personal message. Our Orkney Salmon prices are inclusive of delivery costs to the UK. Sorry, we cannot deliver outside the UK due to customs restrictions. Tweet

To enquire about weights and prices, please phone Ann on 01557 870466.

An ideal gift for the party table, plenty for sharing at a family gathering, for Christmas or a summer event. A 1kg Side of Scottish Smoked Salmon. Smoked using time honoured methods perfected over generations. With its subtle texture, and delicate flavours. Dry cured with natural salt and gently smoked over smouldering oak wood chips. A wonderful gift for any occasion. Packed in a polystyrene outer with free personalised gift card. Delivered all year round Tuesday to Friday UK mainland. Contents...

Two separately vacuum packed 500gm sides of the finest Coln Valley smoked salmon make an ideal gift: one side of 3 to 5 portions to eat straight away and one side to put into the freezer.

A whole 700g sliced side of Kinvara Organic Smoked Salmon (approx 25 Slices) Approx. Stg £38.99 Award Winning Kinvara Organic Smoked Salmon contains the finest raw materials available - Organic Irish Salmon. We employ traditional, age old smoking techniques in a state of the art HACCP approved Smokehouse to produce an Organic Smoked Salmon that rates as one of the best in the world. Kinvara is award winning organic smoked salmon, reared in the wild, clear waters of the Atlantic Ocean off the West...

Using traditional methods developed over the centuries in Scotland, Loch Fyne  salmon is hand-filleted and cured in a mixture of sea salt and organic sugar.  After filleting, the salmon is hand rinsed in fresh highland spring water from the hills of Glen Fyne, refreshing the fish before the smoking process begins.  The salmon is delicately smoked for ten hours using oak wood shavings from retired whisky casks to add smoky overtones .

Hot smoked and cooked to a dark pink colour with a flaky texture and a most appetising aroma. Wonderful cold with a salad and Dill & Mustard sauce. Try it with hot pasta and a cream sauce.

Superior Grade Scottish farmed salmon from sustainable farms in the Shetlands which are first cold smoked and then hot smoked to produce an extremely tasty cooked fish texture. ( As apposed tyo the usual cold smoked raw fish sliced texture.

The whole cycle is organic, fish are stocked at low densities in fast moving, tidal waters. Paler in colour and with a pure, fresh, delicate taste and texture.

Extremely popular and deservedly so - pre-sliced for easy portions. Perfect for parties and big occasions, our own Smoked Salmon is one of the best available. Mild flavour, translucent and tender. Smaller packs of sliced smoked salmon and smoked salmon trimmings also available. Farmed Scotch Salmon, smoked especially to Campbells own recipe. The Salmon is infused with smoke from oak chippings from used Whisky barrels, resulting in a mild flavour and supremely tender texture. Scottish salmon hot smoked...

Instructions: For best results always cook from frozen. Remove all packaging Place the fillets skin side up on a lightly buttered foil in the base of a grill pan and brushed on both sides with a little olive oil. Place under a pre-heated medium grill for 20 minutes. Turn once halfway during cooking.

A side of boned Scottish salmon(skin on) , poached in white wine and lemon, draped with oak-smoked salmon and garnished with dill. Presented on a gold coloured board and supplied with lemon wedges to serve. Filleting removes all major bones; small bones may remain.

sliced Scottish Smoked Salmon separated by layer's of plastic perfect for the center piece of a buffet

Whole sides of smoked salmon and 100g packs of smoked salmon also available. Scottish salmon hot smoked over oak chippings from old Whisky barrels. Fish is cleaned, gutted and filleted before smoking. The length of smoking, the wood used and the temperature of the smoke determine the taste of the finished product. In the traditional method of smoking the prepared fish are brined in salt, sugar and water, dried and hung in special smokehouses over slowly burning wood fires for several hours. The smoke...

Handpicked Salmon raised in Ronas Voe, Shetland, once home to Michelin star Chef Martin Wishart, and gently smoked over Whisky oak chippings for three whole days. The smoked salmon is then left to mature in a chilled room to allow the intense oak flavours to infuse fully into the salmon. Whole unsliced side. Vacuum packed. Exclusive to Campbells. Fish is cleaned, gutted and filleted before smoking. The length of smoking, the wood used and the temperature of the smoke determine the taste of the finished...