Situated in the beautiful Ettrick Valley in the Heart of the Scottish Borders. The Ettrick Smokehouse smoke salmon to perfection! Our smoking process starts by dry brining your salmon in iodine free sea salt and rich dark muscovado unrefined cane sugar…(along with a few secret ingredients!) The fillets are then air dried and placed in our smokehouse for twelve hours where they will cure slowly and naturally in cold smoke produced from oak shavings sourced from Scottish Whisky barrels. On completion of the smoking process, we then remove the pin bones from the fillets and vacuum seal to ensure the fish remains fresh and succulent. |
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