Scottish Smoked Salmon Trimmings
A must have for all cooks!
These multi-award winning smoked salmon trimmings can be used to make fantastic patés and mousses or be added to sauces, quiches and scrambled eggs.
Hand-produced on Uig Lodge, a small artisan smokehouse situated on the unspoilt Isle of Lewis, these locally farmed smoked salmon trimmings can be an extremely versatile ingredient.
Winner of 3 gold stars in the Guild of Fine Food's Great Taste Awards 2014, 2013 and 2011.
How it's made: 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.
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.
Scottish Atlantic salmon, salt, oak smoke.
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