Beetroot Cured Royal Fillet

One of our masterpieces. A boneless fillet of Grade One Scottish Salmon is cold-smoked then given an extra twist with our beetroot cure, which seeps in to create a fabulous colour, without affecting the flavour.

Stunning on the plate, and so easy to prepare. Simply slice sashimi style and serve with a few baby leaves. A real show stopper.

Expertly smoked and prepared by our artisans at H. Forman & Son Smokehouse in East London.

Available in 200g or 400g portions.

Fresh Scottish Salmon (FISH), Rock Salt, Oak Smoke, Beetroot

See allergens in bold capitals

 

Remove from fridge 20 minutes before serving. Slice to your deserved thickness and serve a few fanned out slices with baby leaves for an elegant starter.

 

Keep refrigerated. Minimum 14 Days, Unopened

Freezable for up to 3 months