Smoked Salmon 400g – Great Value
Smoked Salmon 400g – Order Online or Call 07932 686498 to place an Order
What is the best way to eat Smoked Salmon
- With crackers, softened cream cheese and capers.
- Tossed into a green salad with a lemony dressing.
- Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.
How to serve Smoked Salmon on it’s own
To serve smoked salmon, try spreading some horseradish and cream cheese on it and then rolling it up into bite-size pieces.
You can also serve smoked salmon on top of crackers, bread, cheese, and cucumber slices.
It’s also delicious if you mix it in with a salad or pair it with some sliced apples and pears.
What Sauce goes well with Smoked Salmon
- Creamy lemon garlic butter sauce: This one is an absolute classic! …
- Honey mustard sauce: …
- Tomatillo salsa verde: …
- Creamy yogurt dill sauce: …
- White wine sauce: …
- Miso glaze: …
- Sweet and sour sauce: …
- Teriyaki sauce:
Scottish Smoked Salmon 400g
Smoked Salmon Fishmongers is proud to offer the finest Scottish Smoked Salmon in a convenient 400g package.
Our salmon is sourced from the pristine waters of Scotland, ensuring exceptional quality and flavour.
Each fillet is carefully hand-selected and expertly smoked using traditional methods, resulting in a rich, smoky taste that is sure to delight your palate.
Whether you’re preparing a gourmet meal or hosting a special event, our Scottish Smoked Salmon is the perfect choice for discerning seafood lovers.
Treat yourself to the unparalleled excellence of Smoked Salmon Fishmongers and elevate your culinary experience to new heights.
In the UK, “Scottish Smoke Salmon” is sometimes used to refer to salmon that is smoked in Scotland but sourced from elsewhere.
This is despite Food Standards Agency recommendations that such salmon be described as “Salmon smoked in Scotland” instead.
We offer an Online Delivery service , all our products are delivered fresh and chilled directly to your door. Contact Us on 07932 686 498 To order .
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