We offer a wide range of speciality cures on our smoked salmon, for the connoisseur.
NAVY RUM
The salmon fillets are cured in salt to achieve the acquired shelf life before being cured to a family secret recipe with brown sugar and navy rum after the 3 day curing process the cured salmon fillets are then hung in our 100 year old traditional kilns and cured further by smoking over oak and beech wood fires until ready. This cure gives the fillet a deep colour rich aroma and unique taste that only the Paterson family can produce. We pride ourselves with the end product. The sides are then vacuum sealed trapping all the natural goodness.
MALT WHISKY
Cured as our flag ship as above except this smoked salmon speciality is cured using 18 year old single malt in our traditional kilns
GRAVADLAX
Hand picked Shetland salmon marinated to a 50 year old Scottish recipe with dill, sugar, spices and sea salt.
Available Sizes:
- 0.8kg fixed weight or 0.8-1.8kg variable weight Whole or Sliced
- Smoked Salmon D-Cut Side Skin on
- Smoked Salmon D-Cut Side Skin off, brown meat out
- Smoked Salmon Long-Sliced Side Skin on
- Smoked Salmon Long-Sliced Side Skin off, Pellicle off
Retail packs can come in a variety of sizes with customers specification, with individually designed packs and specialities catered for on request.
Retail packs are vacuum packed with most popular sizes being 100g, 200g, 400g, and 500g in either Long Sliced or D-Sliced Slices, brown meat can be left in or taken out
Products will keep unopened in a refrigerator for up to 32 days, storage temperature should be between 1-5°c. Once these packs have been opened the produced should be used within 3 days
