Kiln Smoked Scottish Salmon
Scottish Salmon, smoked in a traditional brick kiln, in long, easy-to-peel slices perfect for starters, buffets and canapes.
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From the Queen’s smokers, Inverawe of Argyll, a whole side of kiln-smoked Scottish salmon that’s already cut into long, easy-to-peel slices (and there will be plenty of leftovers)
Ingredients
Scottish Farmed Salmon 97% [Fish], Sea Salt.
Cooking Instructions
Defrost in a refrigerator overnight. Once defrosted keep refrigerated. Use within 7 days of defrosting, once opened eat within 2 days.
Allergens
Fish
Nutrition
Per 100g/100ml Energy kj 530 Energy cal 126 Protein (g) 23.4 Carbohydrate (g) 1.3 (of which sugars) (g) 0.1 Fat (g) 3 of which saturates (g) 0.8 (of which polyunsaturated) (g) 0.6 (of which monounsaturated) (g) 1.2 Fibre (g) <0.6 Sodium (g) 1.29 Salt (g) 3.22
