Home Smoked Salmon.

Featuring Scottish Salmon cured in a Himalayan pink sea salt, soft brown organic sugar and fresh Rosemary and Lemon zest cure.

Gina and I popped out this morning to collect 3 sides of freshly caught salmon. Less than 20 minutes later we had knocked together a couple of pounds of cure which we liberally rubbed into the salmon sides.

Tomorrow morning, bright and early the cured fish will receive an 18 hour cold smoke over Oak dust. (Photos to follow in due course.)

For those lucky few who have ordered a side, (or indeed a half side.) the newly smoked salmon will be available to collect from the shop on Christmas eve.

Given that, bananas are not a particularly, `Festive fruit!` It`s Baseball bats for scale.

The cure is Himalayan pink salt lemon zest, fresh Rosemary and organic sugar.

Sides of fresh salmon, all ready for the smoker.

Smoking time.

After curing overnight, the salmon is rinsed, and is ready to go into the smoker.

4.7 Kilograms of cured Salmon, all ready to smoke.