To begin the smoke roast process, fresh sides of salmon are wet-cured in a brine marinade. Next, the salmon is placed in a kiln with a higher temperature than traditional cold smoking methods to allow the fish to simultaneously cook and smoke – giving a meaty texture and delicious smoky, juicy flavour.
These whole sides are fantastic for entertaining. Extremely versatile, Smoke Roasted Salmon can be accompanied by almost anything you wish.
A Smoke Roasted Whole Side has a minimum weight of 600g.