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.
Producing a light, delicate and slightly sweet smoke, we use beech wood as it never overpowers our salmon's natural flavours. Our salmon is sourced from the West Coast of Scotland.
Our Smoked Salmon should be eaten within 21 days of receiving. Once opened, should be consumed within 3 days and kept refrigerated. All our salmon can be frozen for 3 months and still tastes just as good!
100g - Serves 2; 150g - Serves 2 Generously; 200g - Serves 4; 500g - Serves 6; Side - Serves 12
***We are proud to announce that our beech smoked salmon has won its first Great Taste gold star award at the 2016 awards***
If you have ordered or tried our Beech Smoked Salmon before, please leave us a review in the section below! Your feedback is very important to us.