Daylesford Smoked Salmon> New

Selected from sustainable high-welfare farms and made using traditional, artisan methods on our farm in the Cotswolds. We fillet each salmon by hand, and slowly cure them for 10 hours, before smoking over a blend of juniper, oak and beech wood.

Our salmon is the perfect centerpiece to any brunch, lunch or dinner. We love it with soft sheep’s curd, freshly squeezed lemon and pea shoots on seven seed sourdough toasts or tossed into spaghetti with chilli, lemon, ground pink peppercorns & double cream. Alternatively, pair it with our organic Cotswold Blue Legbar eggs and buttered sourdough toast for a delicious start to the day.

Weight 100g Shelf Life 4 days Storage Advice Keep refrigerated 0–5°C. Once opened consume within 4 days. Packaging Please recycle. This card is fully recyclable. The wooden tray and plastic are compostable.