Smoked Salmon
The Great Taste Awards judges have given our smoked salmon numerous gold awards over the years.
All our salmon is reared for us on the west coast of Scotland, where the cold water produces strong, healthy fish with firm, even-textured flesh. Cold-smoked over local oak chippings in our traditional brick kilns, the fish takes on a delicate colour and subtle, smoky flavour. Browse and buy our finest Smoked Salmon online, today.
"I can still tell the difference between our smoked salmon and others on the market." William Wickham, Son
6 packs of 100g. Each pack is suitable for 2 people as a starter or 1 as a main course
£45.00
qty: Add5 packs of 200g. Each pack is suitable for 3 people as a starter or 2 as a main course
£69.50
qty: Add4 packs of 400g. Each pack is suitable for 6 people as a starter or 4 as a main course
£99.50
qty: AddSliced Packs
Royal Fillet
Unsliced Side
Sliced Side
Whist this may look like a whole side, we have actually sliced it for you, to peel off in layers.
Multi Packs
6 packs of 100g. Each pack is suitable for 2 people as a starter or 1 as a main course
£45.00
qty: Add5 packs of 200g. Each pack is suitable for 3 people as a starter or 2 as a main course
£69.50
qty: Add4 packs of 400g. Each pack is suitable for 6 people as a starter or 4 as a main course
£99.50
qty: AddGravad Lax
Cured in a marinade of salt and sugar, with the inspired addition of fresh dill creating its distinctive sweet-and-sour flavour.
Gravad Lax means ‘buried salmon’, and fishermen traditionally did just that, salting then burying their catch on the beach to preserve it over winter.
We replicate this process by carefully wrapping the fish, dry-curing, based on an old Scandinavian recipe using fresh dill rather than dried, and leave under weights, to achieve the appropriate texture. Buy your Gravad Lax online today and experience its unique flavour.
"Simple and utterly faithful to the original, the flavour is beautifully balanced - perfect served on its own or with a dill sauce. " Jo, Shop Manager
Hot Roast Salmon
A Weald Smokery classic consistently winning National Awards
We take salmon sourced by us from Scotland’s west coast, gently cold-smoke it overnight, then hot-smoke it first thing the next morning. The two processes complement each other perfectly: The result; hot roast smoked salmon with a unique blend of texture and taste that not only won us a 3 star gold, but also resulted in our Head smoker being runner up in the Master of Crafts award.
"…cold smoking first produces a firm flesh that’s easy to slice, while the hot smoking stage adds further colour, and depth and complexity to the flavour."Andrew, Owner.
Sliced
Smoked Rainbow Trout
Another Great Taste Gold Award winner
A favourite amongst our customers. Our Rainbow Trout is hot smoked over local oak logs producing a firm flesh and a subtle smoky taste, rich in healthy omega-3s.
"The attention to detail is amazing."George, Post Grad Employee
Fillets
Smoked Freshwater Eel
Once an English staple, freshwater eels are now a delicacy.
We select mature silver eels from reputable, sustainable sources, then hot-smoke them over oak, giving our smoked eel a subtle yet intense flavour. They're rich, firm, meaty and moreish, and you’ll find a little goes a long way.
"…a fantastic starter, a hearty addition to salads, or a great alternative to smoked mackerel"Andrew, Owner
Filleted
Unfilleted
Smoked Haddock
We create our smoked haddock fillets using cold smoke from a fire of oak shavings, and that most precious commodity these days: time.
In fact, our haddock fillets stay in our traditional brick kiln overnight, allowing them to take on a rich, smoky flavour and delicate golden colour gently and naturally.
"…Of all our products the smoked haddock shows off traditional smoking at its best. The natural deep yellow colour we create through smoking is the one that dye manufacturers are trying to emulate."Andrew, Owner
Craster Kippers
A traditional and trusted method makes this a simple yet delicious tasting fish
Like many English foods, the Craster kipper takes its name from its place of origin – in this case, a small fishing town on the Northumberland coast. The North Sea herrings, known locally as ‘silver darlings’, are cured in brine, then smoked over oak for about 16 hours to produce a deep, smoky taste and a rich, golden colour.
"…Craster folk like their smoked kippers to look like fish, so they leave the head on – a fine tradition we’re happy to respect"Dan, Assistant Manager
Smoked Mackerel
Smoked Mackerel Fillets, hot smoked over oak log fires. This traditional method of smoking produces a smooth texture and a subtle oaky taste. Rich in flavour and packed full of healthy Omega 3.
"The Smoked Mackerel was lovely. A delicate flavour, lovely texture and enough to stretch to two lunches." Wayne Hall, Customer
Shellfish
Our new smoked mussels have already been recognised by The Great Taste Awards. Something to be very proud of in 2019.
Perfect for a starter or to enhance the flavour of any dish, our home smoked mussels and prawns are delicate in flavour and already a popular favourite with our customers.