Features
Weight
1kg-1.6kg
Specie
Scottish Salmon-Oak Roast Cure
Provenance
Small Artisan Producer
Region
Scotland
Preparation
Hot Roast Oak Cure
Oak Roast Salmon, Side, 1-1.6kg
“This Oak Roast Salmon Side offers an exceptional balance of tenderness, flavour and visual appeal, crafted using a traditional roasting method that enhances the natural richness of Scottish salmon. Each fillet is seasoned lightly before being slowly roasted over aromatic oak wood, allowing the heat to gently penetrate the fish and create a perfectly flaky texture. The smoking-roasting hybrid technique imparts warmth, depth and a soft smokiness that complements the salmon’s buttery character without overpowering its freshness.
The result is a side of salmon with a burnished golden surface, moist interior and refined aroma. Its flaky structure makes it ideal for serving in large portions or breaking into elegant pieces for salads, canapés, grain bowls, pasta dishes, sharing platters or buffet presentations. It pairs beautifully with dill, lemon, mustard dressings, root vegetables, roasted peppers, herbs, creamy sauces or light vinaigrettes. Because it is fully cooked, it can be served warm or cold with minimal preparation.
This 1–1.6kg side is perfect for hospitality, events, corporate catering and high-end retail, offering excellent yield and easy handling. Chefs appreciate its consistency and versatility, while diners enjoy its luxurious flavour and texture. Oak roasted salmon brings a homely yet refined quality to menus, bridging rustic smoking traditions with elegant contemporary dining.”
Read more£64.00
Features
Weight
1kg-1.6kg
Specie
Scottish Salmon-Oak Roast Cure
Provenance
Small Artisan Producer
Region
Scotland
Preparation
Hot Roast Oak Cure
Description
With up to 30,000 wild salmon caught in a single season, the fishery on the River Severn is one of the most significant in the country. Alongside the River Wye, these two bodies of water are synonymous not only with wild salmon, but also with elver and eel. The founder of Severn & Wye spent a childhood fishing with his father, this prompted him to launch the Severn & Wye Smokery, housed between the two rivers, just outside the Forest of Dean. Initially selling only smoked wild salmon and smoked eel, the smokery has now expanded to also offer a large range of produce.
In 1999, the company relocated to a more modern, purpose-built fish processing plant in Westbury-on-Severn; in 2007, the original site was also completely renovated, investing mainly in the equipment used. Today, both locations are fully EEC-approved, and follow strict BRC Higher Level Accreditation regulations. This ensures their customers an extremely high quality of produce.
The store is currently located at The Barn at Severn & Wye, next-door to the original site. On the ground floor, you can find the fish market, chef’s larder, café and gift shop, with a large restaurant and theatre-style kitchen on the first floor.
