Cold smoked salmon (whole side)


Prime Scottish or Norwegian salmon fillet cured and smoked by the Chapel and Swan team. It’s a slow, hands-on process in which we must gauge the conditions of humidity, temperature and seasonal variations in fish size and physical make-up. In the salt-cure, the water in the fish is exchanged for a percentage of salt that prevents the fish from perishing. We then air-dry for a minimum of 24 hours before cold-smoking begins. The Black Forest oak is left to smoulder gently overnight as the salmon takes on colour and the woody aroma from the fuel. After smoking, the fish ‘sets’ for another 4 hours before we consider it ready to be sliced. This gradual, artisan process yields a much less oily texture than many mass-produced versions and offers a perfectly textured fillet with a rounded smoky flavour throughout.

Minimum weight 1kg

Ingredients:  Salmon, Salt, Real Oak Smoke


No gluten, no nitrates

Current stock: 0

Sliced or unsliced *

22 Reviews

JoJo 14th Jan 2021

Cold smoked salmon (whole side) sliced

Absolutely delicious. I would highly recommend this product.

Oliver Arditi 31st Dec 2020

Cold smoked salmon (whole side)

A side of Chapel & Swan smoked salmon is now an obligatory Christmas tradition chez Arditi. The quality of the fish is obvious from the texture, and its natural taste shines through the delicate smoke—I've eaten a lot of smoked salmon, and this is some of the very best.

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