The crystal-clear waters of the Scottish fjords and the country’s largely harsh climate provide perfect conditions for salmon farming.
The sustainable farming process is environmentally friendly and uses its resources sparingly. The salmon used come from an aquaculture that has been independently certified according to ASC (Aquaculture Stewardship Council) guidelines on responsible fish farming.
Farming the fish in the open sea ensures that they experience the strong tides, which makes their meat tender, firm and lean.
Two slices of the highest quality Scottish smoked salmon.
Labeyrie - Smoked Salmon Scotland 75g
Smoked Salmon Scotland
2 slices minimum
Quick and easy ways to serve smoked salmon:
1. Keep it simple
Drape thinly sliced smoked salmon onto small chunks of warm crusty bread and top with a dab of sour cream and a twist of black pepper.
2. Roll it up
Spread a thin layer of cream cheese over a slice of smoked salmon; add half a dozen capers and a little black pepper; roll it around a spear of chilled cucumber or a grilled asparagus.
3. Be posh
Layer smoked salmon, thinly sliced cucumber and black pepper between 4 slices of soft, buttered bread in this order: bread, salmon, bread, cucumber, bread, salmon, bread. Cut into bite-sized triangles.
Cut a bagel from the center out into small wedges about ½-inch thick. Turn on their sides and top with salmon, cream cheese, and chopped red onion. Add a squeeze of lemon.
5. Go Italian
Layer smoked salmon between a slice of mozzarella and tomato and top with small fold of salmon. Drizzle with balsamic glaze; garnish with a fresh basil leaf.