Rick Stein Smoked Salmon
Rick Stein Smoked Salmon
Ranked third in The Telegraph's annual smoked salmon taste test with 4/5 stars, this is our version of the classic King's cure with extra smoke. A traditionally dry cured salmon, smoked over smouldering oak and then matured in our Himalayan salt vault for 3 days.
After much taste testing, using their chef expertise, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.Ā
'I'veĀ longĀ beenĀ anĀ admirerĀ of the SevernĀ & WyeĀ Smokery. Richard Cook is a complete expert in curing and smoking fish and it'sĀ beenĀ a pleasure to work with the SmokeryĀ to developĀ our own range of smoked and cured fish under his expert guidance.' Rick
Severn & Wye Smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.
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Rick Stein Smoked Salmon
Rick Stein Smoked Salmon
Ranked third in The Telegraph's annual smoked salmon taste test with 4/5 stars, this is our version of the classic King's cure with extra smoke. A traditionally dry cured salmon, smoked over smouldering oak and then matured in our Himalayan salt vault for 3 days.
After much taste testing, using their chef expertise, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.Ā
'I'veĀ longĀ beenĀ anĀ admirerĀ of the SevernĀ & WyeĀ Smokery. Richard Cook is a complete expert in curing and smoking fish and it'sĀ beenĀ a pleasure to work with the SmokeryĀ to developĀ our own range of smoked and cured fish under his expert guidance.' Rick
Severn & Wye Smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.
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Description
Rick Stein Smoked Salmon
Ranked third in The Telegraph's annual smoked salmon taste test with 4/5 stars, this is our version of the classic King's cure with extra smoke. A traditionally dry cured salmon, smoked over smouldering oak and then matured in our Himalayan salt vault for 3 days.
After much taste testing, using their chef expertise, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.Ā
'I'veĀ longĀ beenĀ anĀ admirerĀ of the SevernĀ & WyeĀ Smokery. Richard Cook is a complete expert in curing and smoking fish and it'sĀ beenĀ a pleasure to work with the SmokeryĀ to developĀ our own range of smoked and cured fish under his expert guidance.' Rick
Severn & Wye Smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.
