Coln Valley's succulent and fresh smoked Scottish salmon is slowly cured using a 30 year old recipe, lightly smoked in brick kilns, sliced, and topped with heat treated dill weed.

Coln Valley have marinated their fresh Scottish salmon with a mixture of salt, sugar, black pepper and dill. Over a period of five days it is then cured to create a delicate, distinctive Scandinavian flavour.

Coln Valley is one of the UK's most renowned artisan smoked salmon producers, supplying premium food halls and restaurants.

Smoked by artisans in the Cotswolds using updated versions of the original London brick kilns.

Storage Information: For maximum freshness, store below 5°C and consume within 24 hours of opening. If freezing, freeze on day of purchase and consume within 3 months.