Peppered Roasted Salmon

Fresh fillets of premium salmon, lightly cured and coated with crushed black peppercorns before kiln-roasting in hot oak smoke.

Mildly smokey and really succulent, our award-winning Peppered Smoked Salmon is simple but scrumptious.

Read more
£5.00 to £53.00
  • Peppered Roasted Salmon
    4 images, click thumbnail to enlarge
  • Peppered Roasted Salmon
    4 images, click thumbnail to enlarge
  • Peppered Roasted Salmon
    4 images, click thumbnail to enlarge
  • Peppered Roasted Salmon
    4 images, click thumbnail to enlarge
Size
Quantity

Fresh fillet of premium salmon, lightly cured and coated with crushed black peppercorns before kiln-roasting in hot oak smoke (hot smoked). 

Mildly smoky and really succulent, our award-winning Peppered Smoked Salmon is simple but scrumptious, making it a wonderful ingredient for your favourite salads and pasta dishes.

Our sides of Peppered Roasted Salmon also make a lovely present, beautifully gift wrapped, in our bespoke sleeves- the black pepper against the orange coloured flesh is particularly striking in our gorgeous packaging. For the perfect present, why not add a lovely, locally-crafted Oak Serving Platter - the ideal size for serving a whole size? 

If you want to entertain, Jo recommends serving the Peppered Roasted Salmon with a Mediterranean Salad and creamed Dill Sauce, alongside a Bottle of Fizz. Nothing nicer for your guests!

"This flakes nicely, and has a subtle colour. It looks very appealing, with even distribution and glaze..." - Great Taste Awards, September 2021

 

 

Try our Oak Roasted Salmon in this lovely light recipe - it's also delicious for brunch. 

Serves 8 as a starter or light lunch

 Ingredients

1kg Spinach, washed and destalked
60g Butter
450ml Double cream
800g Peppered Oak Roasted Salmon, broken into chunks
8 Medium eggs
2 tbsp Chopped dill
 
Cook the spinach in a covered saucepan over a low heat in the water that is left on the leaves after washing. It will wilt after about 5 minutes. Remove and drain. When cooled, squeeze out all the water and chop roughly. Season and sauté gently in half the butter. Set aside.
 
Divide the spinach between eight small gratin dishes. Put the Peppered Oak Roasted Salmon on top and drizzle over most of the cream, keeping some back to pour over the eggs. Make a little well in the centre of each dish and drop an egg in. Drizzle with cream, and top with a knob of butter, dill, salt and pepper.
 
Put in an oven preheated to 180C/350F/gas mark 4 and cook for 7-8 minutes, until the white is just set and the yolk runny. Serve at once.
 

This flakes nicely, and has a subtle colour. It looks very appealing, with the even distribution of pepper and the glaze.

Great Taste Award, August 2021

A generously sized fillet, moist and meaty. 

Great Taste Award, August 2021

A good looking piece of fish and no effort required to serve it!

Great Taste Award, August 2018

The oak roasted salmon was absolutely fabulous, in fact so good there was nothing left!

Pippa Napier, September 2017

Many thanks for the salmon - we've never received such a beautiful salmon ever! We hope everything goes smoothly for you both for last run up to Christmas.

Caroline & Tim Woodchester, December 2016

Ready to eat.

Best served at room temperature - please visit our recipe pages for serving suggestions and inspiration.  

Shelf life: 21 days.

Product Care:

Keep refrigerated below 5°C.  Eat within 3 days of opening.

Suitable for Home Freezing - Freeze on day of purchase for up to 6 months.  

May contain bones.

Ingredients: Scottish Farmed Salmon (Fish), Salt, Pepper, Oak Smoke.

Please note allergens shown in bold.

Provenance:  Sustainably sourced from named farms in Shetland.