Fresh fillet of premium salmon, lightly cured and kiln-roasted (hot-smoked) in smoldering oak smoke. 

Oak Roasted Salmon is a simple but scrumptious, ready to eat starter or main course.  Mildly smoky and really succulent, perfect for entertaining or an easy meal.  Serve at room temperature, whole or flaked, with your favourite salads or with pasta. 

Jo always recommends serving the Oak Roasted Salmon with a creamy dill sauce made from our lovely Dill & Mustard Sauce mixed with crème fraîche or mayonnaise. It's also delicious with our Beetroot and Horseradish Relish.

The Carthews always have a side of Oak Roasted Salmon, served with a few quick and easy side dishes, on Christmas Eve. It's a superb supper after our busy festive period!

Why not add a locally hand-crafted Oak Platter to make the perfect gift? They're the ideal size for serving a whole side!

"Thank you for an excellent side of salmon for last Saturday's party - it was presented precisely as requested, delivered on time and enjoyed by all" Majorie Clark - February 2016

We serve our oak roasted salmon at room temperature with quick and easy roasted new potatoes, baby beetroot roasted with shallots and dill, fresh green salad and a bowl of dill cream to hand around. Nothing nicer!

Alternatively, set it out on an Oak Serving Platter as part of a buffet garnished with watercress leaves or pea shoots with red pepper or chilli slivers and lime wedges. It is just as lovely to use traditional cucumber with lemon.

If you have a few extra mouths to feed, why not surround the Oak Roasted Salmon with ribbons of Traditionally Oak Smoked Salmon and cooked prawns?

You can use Miranda's delicious Sweet Beetroot Chutney on the side if you are not cooking your own beetroot.