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Hot Smoked Salmon
£9.00

Pinney's Hot Smoked Salmon Cutlets

It was back in the late 1950's when Richard Pinney first started experimenting with smoking fish, after having caught some large sea trout off Orford Ness. One thing led to another and to this day they still use the same smoking principles.

All the fish are first salted or brined, and then hung in the smokehouse where they are then flavoured and preserved by smoke that is produced by gently smouldering whole oak logs in a specially designed smokebox.

Trout, mackerel, sprats, eels, cod roe etc are hung for a few hours before being hot smoked - cooked over the open fire - while salmon is cured over a period of about 48 hours.

Vacuum-packed, best grade farmed Scottish salmon.