Traditional Rope Hung Smoked Salmon Sliced

Traditional Rope-Hung Smoked Salmon — Sliced

Our Traditional Rope-Hung Smoked Salmon is prepared using one of the oldest smoking methods: whole sides of salmon are dry-cured with sea salt, then hung vertically from ropes in a traditional smokehouse over smouldering oak chips. The rope-hanging method allows smoke to circulate evenly around the entire fish, producing a more consistent, delicate smoke flavour than flat-smoked alternatives.

The result is silky, melt-in-the-mouth salmon with a subtle smokiness that enhances rather than masks the natural fish flavour. Each slice is hand-cut for an artisan finish — perfect for breakfast with scrambled eggs and sourdough, on blinis with crème fraîche, draped over bagels with cream cheese, or as part of an elegant charcuterie board.

Smoked salmon is rich in omega-3 fatty acids, protein and vitamin D. The traditional curing process preserves the fish naturally with sea salt and smoke — no artificial preservatives or colourings. A refined, healthy luxury for breakfast, brunch or entertaining.

Delivered frozen. Defrost in the fridge for 12–24 hours. Once thawed, consume within 3 days. Serve at room temperature for the best flavour — remove from the fridge 15 minutes before serving. The sliced format means zero preparation: open, plate and serve.