Having graced over 4000 UK Christmas tables in that time - I defy you to find a better, more perfectly balanced Smoked Salmon anywhere in the world. However, this year, we've taken it to a level it's never been. With nothing used other than Loch Duart's salmon sides, Ullapool Distillery's whisky barrels and then coarse sea salt to cure the fish before going in the kiln - the first bite will be a firework of flavour relative to anything else you've tried. Personally, I prefer an unsliced side that you can cut into thick chunks.
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