Beetroot Cured Royal Fillet – Forman & Field

Beetroot Cured Royal Fillet

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

See allergens in bold capitals


Cooking instructions

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.


Additional information

Keep refrigerated. Minimum 14 Days, Unopened Freezable for up to 3 months

Nutritional Information

Typical Values Per 100g
Energy 847kj
Fat 11.2g
Saturates 3.1g
Carbohydrates 0g
Sugars 0g
Protein 25.4g
Salt 3g

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.