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 *

29 Reviews

Brian Warren 9th Feb 2022

Smoked Salmon

Excellent! Great flavour and all the goods arrived promptly on the designated day.

Oli 10th Jan 2022

Cold-smoked salmon

We buy a whole side of this every Christmas (and in between, when I remember!), and it is some of the very nicest smoked salmon I've tried—the texture is just right, and the flavour is perfectly balanced between aromatic smoke and the delicate subtleties of the fish. Just delicious.

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