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Exceptional Quality Premium Scottish Smoked Salmon

made in the Outer Hebrides

 Flavour profile - Peat Smoked Salmon has a robust, aromatic flavour and a wonderful taste that has no equal. The rich flavour has a remarkable creamy finish and no harsh notes.

Hebridean Smokehouse is famous for the Peat Smoked Salmon produced on North Uist and sold in the United Kingdom, Europe and Japan.

Peat is formed from plant material that has been compressed in wet conditions for many hundreds of years. When dug up from the moorland and dried, it becomes a very good fuel for a fire and the smoke gives a powerful and aromatic flavour to fish.

Dried peat has been used as a fuel to warm Scottish homes for hundreds of years and the characteristic smell of peat smoke has a place in the history of Scotland and it's people – most famously in the production of Scotch malt whisky.

 The image is of a typical Hebridean peat bank where slabs of wet peat are dug out and then allowed to dry in the sea air before being transported home for burning. The simple wooden spade seen in the picture is used to cut the peat from the ground.

 The peat is cut out of the wet bog using a simple spade and it can take many weeks for the wet slab of peat to be dry enough to handle and many months more for it to be dry enough to burn.

The dried peat is slowly burnt in the kiln and the smoke imparts a richly aromatic flavour to the fillets of salmon.