Classic Royal Fillet

Royal Fillet is the ultimate gourmet expression of smoked salmon. Read more

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Delivered by: 04/12/2020.

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Ingredients

Grade One:
Fresh Scottish Salmon (FISH)
Rock Salt
Oak Smoke

Genuine Wild:
Fresh River Tweed Salmon (FISH)
Rock Salt
Oak Smoke

Allergens above in bold

Cooking instructions

Ready to eat.

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

You can also sear the whole fillet for 10 seconds on a hot pan, or slice sashimi style and sear each slice on one side for 10 seconds.

Get creative with this fabulous cut, by using in canapes on blinis, or try wrapping in pastry for a delicate Salmon en Croute.

Additional information

Min. 14 days, unopened. Keep refridgerated. Freezable for up to 3 months.

Royal Fillet is the ultimate gourmet expression of smoked salmon. Just slice and serve straight from the pack, or sear very quickly if you prefer. Enjoy it as you would sashimi, or combine it with other ingredients in a fresh seafood salad. Or top some blinis with a small piece of Royal Fillet and a touch of sour cream for a quick, elegant canape. The flavour is incredible. Salmon at its very best.

In its 2018 Product Awards, Delicious Magazine tasted 1153 food products across every category. Our Royal Fillet came out at Number One – “Editor’s Choice.”

Our Wild Royal Fillet, from the most celebrated of salmon fishing rivers, the River Tweed, is our most exclusive delicacy. Wild salmon has extra flavour because it has a natural diet and swims freely in the open ocean before returning to its native river. The flavour is gamey. The texture is creamy and melts in the mouth with a complex, deep flavour enhanced by just a hint of pure oak smoke. With just one fisherman now permitted to fish on the River Tweed, we are the only smokehouse in the world that is able to offer this incredible, rare treat.

Did you know…?

We invented the Royal Fillet over 60 years ago. Sometimes called the Tsar Fillet, as the Tsars of Russia supposedly enjoyed eating it at celebrations – except the last Tsar of Russia died in 1917. Seems a bit fishy to us…

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