Slowly smoked over a blend of juniper, oak & beech. Made by hand in the Daylesford smokehouse.Selected from sustainable high-welfare farms and made using traditional, artisan methods on our farm in the Cotswolds. We fillet each salmon by hand, and slowly cure them for 12 hours, before smoking over a blend of juniper, oak and beech wood.Our salmon is the perfect centerpiece to any brunch, lunch or dinner. We love it with soft sheep’s curd, freshly squeezed lemon and pea shoots on SEVEN SEED SOURDOUGH toasts or tossed into spaghetti with chilli, lemon, ground pink peppercorns & double cream. Alternatively, pair it with our organic Cotswold Blue Legbar eggs and buttered SOURDOUGH toast for a delicious start to the day.