A must have for all cooks! Our smoked salmon trimmings can be used to make fantastic patés and mousses or be added to sauces, quiches and scrambled eggs.
Ingredients: Scottish Atlantic salmon, salt, oak smoke.
After the curing process, a dry and slightly glossy layer forms on the surface of the flesh. This is known as the pellicle and it helps retain the moisture during the smoking process. The pellicle therefore comes into contact with the most smoke, giving it a stronger flavour and making it ideal for cooking with.
The pellicle is not used for our sliced smoked salmon packs, but being far too good to waste, we vacuum pack these trimmings for you to use as you wish. An incredibly versatile ingredient to have in your fridge and an economical way to enjoy our smoked salmon. Don’t forget to stock up on a few extras for your freezer!
Our smoked salmon trimmings will keep in a fridge for up to 3 weeks or they can be frozen for up to 4 months and saved for a later date. Once opened, they should be eaten within 3 days.
“Thanks for the wonderful smoked salmon. As last year, it was a real hit with everyone.”