Kiln Roasted Side of Salmon
Traditionally smoked over oak and beech chippings then oven roasted to produce a delicious cooked, yet moist and flakey hot roasted salmon. A beautiful centrepiece.
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This Salmon also makes a great canape - just flake and serve on blinis or biscuits with creme fraiche, horseradish and fresh dill.
NB: This will need to be defrosted for 24-48 hours before serving
