Hot smoked salmon is produced using only the finest Scottish salmon fillets. These sides are gently rubbed with sea salt before being smoked over aromatic, native oak chips. Finally, we increase the temperature in the smoking kiln to slowly cook the fish giving our smoked salmon an exceptional flaky, open texture. When being portioned by hand, some of our hot smoked salmon needs to be trimmed from the side of each fillet, so we pack these trimmings in to 250g packs to ensure that none of our delicious smoked salmon goes to waste. Chef’s Tip: Our exceptionally flavoursome smoked salmon trimmings are ideal for quiches, pastas and luxurious scrambled eggs.