Rick Stein Smoked Salmon
This is our version of the classic King's cure with extra smoke. A traditionally dry cured salmon, smoked over smouldering oak and then matured in our Himalayan salt vault for 3 days.
After much taste testing, using their chef expertise, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.
'I've long been an admirer of the Severn & Wye Smokery. Richard Cook is a complete expert in curing and smoking fish and it's been a pleasure to work with the smokery to develop our own range of smoked and cured fish under his expert guidance.' Rick
Severn & Wye smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.