Lightly brined with salt and muscovado, this succulent flaked salmon fillet is slow-smoked in Chapel & Swan’s brick kiln until it has a very delicate flavour. Keep it simple with watercress, soda bread and a lick of mustard. Please take care, bones may remain
INGREDIENTS - Salmon, Salt, Dark Brown Sugar, Real Oak Smoke
Here’s proof that smoking can be
good for you, as long as you stick
to fish.
Suffolk-based Chapel &
Swan have spent more than 25
years perfecting the subtle arts
of salmon smoking, which centre
around maintaining a delicate
balance between salt, smoke and fish.
Blackened brick kilns fuelled by gently
smouldering Black Forest oak are
important, but the quality of the fish is
also key.
Only superior grade salmon
from Scottish and Scandinavian waters
is used, while young fish, no more
than 14 months old, are preferred
because of their compact, lean flesh.
Energy kJ 798, Energy Kcal 191, Fat 9.44g, of which Saturates 1.77g, of which Mono-Unsaturates 3.3g, of which Poly-Unsaturates 4g, Carbohydrats 0.1g, of which sugars 0.1g, Protein 25.87g, Salt 2.5g
Keep refrigerated below 5 degrees. Once opened, use within 5 days.
Our deliveries are packaged in a Harvey & Brockless cardboard box with protection and ice packs inside to keep your products safe and at the correct temperature when delivered.
The delivery will be made via DPD, please make sure you are available to accept your order once you receive your DPD dispatch email/text, please also ensure you provide the correct delivery information as DPD will use this to update you with tracking information for your order.
The majority of our products are perishable so we advise they should be chilled as soon as possible once delivered. We currently do not offer gift wrapping.
