Bringing out the full, natural flavours that define the Luss Smokehouse difference with each delicious mouthful, this simple recipe for success is based on just 3 essential ingredients - fish, salt and beech wood.
We have worked relentlessly to develop a Hot Smoked Salmon that not only echoes the character of our Cold Smoked Salmon with light, delicate and slightly sweet smoke flavours - we use beech wood as it never overpowers our salmon's natural flavours, but to also keep the product moist and succulent in the process.
Our Hot Smoked Salmon must be eaten within 10 days of receiving. Once opened, should be consumed within 3 days and kept refrigerated. Our Hot Smoked Salmon can be frozen for 3 months and still tastes just as good!
200g - Serves 2; 400g - Serves 4; Side - Serves 12
If you have ordered or tried our Hot Smoked Salmon before, please leave us a review in the section below! Your feedback is very important to us.