!From the family-run Inverawe Smokehouse in the shadow of Ben Cruachan on the West Coast of Scotland, the Royal Fillet is a prime loin cut from whole sides of Scottish salmon, smoked slowly over oak logs sourced from local forests.

Cut into cubes and serve with cucumber rolled in dill.

Cut very fine, like traditional smoked salmon, and serve on a blini with cream cheese and chives.

Slice thick to make Great British sashimi. Garnish with some horseradish and salmon roe for an extra-special canape or starter (served with an ice cold vodka shot).