HOMEMADE SMOKED SALMON

We smoke all our own salmon, chicken and duck in the restaurant below is a few photos of the different stages in smoking salmon. We cure the salmon with salt, sugar and some spices and lemon zest for 48 hours the fillets are then washed and dried and refrigerated over night to dry out. The fillets are then cold smoked for 8 hours rubbed with extra virgin olive oil and vacuum packed.