Award Winning Smoked Salmon

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Peppered Roasted Salmon (Hot Smoked)

Peppered Oak Roasted Salmon
  • Starting from £8.75

     

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

    Mildly smoky, deliciously succulent and ready to eat - the perfect ingredient for entertaining!

£8.95
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£5.00
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£53.00
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£50.00
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£41.50
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Great Taste AwardsFresh fillet of premium salmon, lightly cured and coated with crushed black peppercorns before kiln-roasting in hot oak smoke, (hot-smoking).

Mildly smoky and really succulent, our award winning peppered hot smoked salmon makes a simple but scrumptious, ready to eat starter or main course or a wonderful ingredient.  Best served at room temperature, try it with a Mediterranean salad and creamed Dill Sauce.  The perfect easy party ingredient and a great smoked salmon gift for a busy foodie who loves to entertain!

"Many thanks for the salmon - 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

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

Black Mountains Smokery Baked Eggs with Oak Roasted Salmon

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.

 

A good looking piece of fish.
Great Taste Award, 2018 03/08/2018, 09:58
"Many thanks for the salmon - 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 06/09/2017, 13:21
"The oak roasted salmon was absolutely fabulous, in fact so good there was nothing left!"
Pippa Napier, 2017 01/09/2017, 11:37

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

Please note allergens shown in bold.

Provenance:  Sustainably sourced from named farms in Shetland and the West coast of Scotland.

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.

To ensure longest shelf life, please order in advance for your preferred delivery date (Tuesday to Friday). This enables us to plan our production and reduce waste.

Postage and packaging: FREE for hampers and on orders over £125 for UK mainland delivery, £5 surcharge for requested morning delivery. For orders under £125 that are not hampers, there is a delivery charge of £7.95 for premium delivery before 2pm or £12.95 for delivery before noon. 

Please see our delivery page for more information and non-mainland charges, which vary.

Orders can normally be delivered within 3 days of receipt of your order by overnight courier. However, it is important to order in advance especially at Christmas. 

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