Cart (0)
Continue shopping
-
Cold Smoked Salmon Long Sliced 1kg
£66.001kg of heaven Slowly cured, gently smoked, swiftly devoured -
Cold Smoked Trout D-Cut Sliced (100g)
£9.35Lovingly reared on our own Trout Farm at the headwaters of the Dorset Frome, our trout grow up alongside kingfishers and otters, and grace the waters of some of England's most historic rivers and lakes. So, when smoked in our oak and peat blend, they are similar to our Salmon with a few subtle differences - tighter flesh and slightly sweeter - and more slices per pack than the salmon - albeit smaller ones!!! -
Cold Smoked Trout Whole Fillet
£33.27Lovingly reared on our own Trout Farm at the headwaters of the Dorset Frome, our trout grow up alongside kingfishers and otters, and grace the waters of some of England's most historic rivers and lakes. So, when smoked in our oak and peat blend, they are similar to our Salmon with a few subtle differences - tighter flesh and slightly sweeter - and more slices per pack than the salmon - albeit Smaller ones!!! -
Cold Smoked Salmon Long Sliced (500g)
£43.92Beautifully hand sliced, Sustainably farmed Salmon. Gently Oak Smoked with a hint of peat to achieve our flavour. Enjoy with a Scrunch of black pepper and a Squeeze of fresh Lemon and a chilled buttery, white wine -
Cold Smoked Salmon Whole Unsliced (500g)
£36.60Sustainably farmed Salmon. Gently Oak Smoked with a hint of peat to achieve our flavour. Enjoy with a Scrunch of black pepper and a Squeeze of fresh Lemon and a chilled buttery, white wine. -
fresh salmon fillet
£31.90This is from the very same salmon that we smoke - only the best will do. So if you want to make a bit of a splash .... -
Gravadlax D-Cut Sliced (100g)
£11.31Gravadlax, cured the old-fashioned way with Whiskey, Dill, Salt and Sugar for 72 hours to achieve the best flavour. The perfect appetizer, we recommend a fresh sauvignon blanc with that. -
Beetroot Gravadlax D-Cut (200g)
£17.39Why not Try our Beetroot Gravadlax, cured the old-fashioned way with Whiskey, Dill, Salt and Sugar for 72 hours to achieve the best flavour, then gently placed in our very own freshly made Beetroot and Apple juice. The wow factor for a dinner party. -
Gravadlax D-Cut Sliced (500g)
£39.93Gravadlax, cured the old-fashioned way with Whiskey, Dill, Salt and Sugar for 72 hours to achieve the best flavour. The perfect appetizer, we recommend a fresh sauvignon blanc with that -
Cold Smoked Salmon Whole Unsliced Side – Small
£49.50Gently Smoked over Oak and Apple, with a hint of peat to achieve our flavour. Enjoy with a Scrunch of black pepper and a Squeeze of fresh Lemon. -
Smoked Salmon Terrine – feeds 8 people as a starter
£25.00Gordie's fabulous terrine - a delicious and showy starter for up to 8 people if we cannot supply fresh, we will supply from frozen -
Summer Herb Smoked Salmon D-Cut Sliced (200g)
£17.83Hand sliced, sustainably farmed Salmon, traditionally Oak smoked with a hint of Apple, topped with a magical blend of fresh herbs and Mustard to achieve that taste of summer all year round.
