Aoraki Smokehouse uses traditional age old Scottish methods of smoking which involves 'marinating' the salmon in a brine of salt and water for approximately 3hrs (most producers actually inject a brine into the salmon to speed up the process). The salmon is then smoked & roasted at 90 degrees for approximately 3.5hrs. The finished product has a flakey texture very similar to an oven roasted salmon fillet, with a sweet roasted/smokey flavour.
Provided in an approximately 700g packet. Shelf life is 3 weeks
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