With our Scandinavian influences we have created these exciting products. Smoked by the same process as our traditional salmon, the temperature is increased greatly to give it a distinctly firmer texture. So the term 'hot smoked' (or barbecued) refers to the temperature of around 80°C at which the salmon is smoked.

Explore our different kinds of hot smoked salmon - we have the plain variety which gives you the natural taste of smoked salmon. Then there are two varieties of hot smoked salmon with a honey and lemon glazing, one topped with pepper, one topped with fresh dill.

This organic salmon exclusively sourced in Ireland is one of the healthiest product you could eat. It comes from the turbulent waters of Clare Island in the west of Ireland. The salmon has to swim about the same distance as his wild counterpart so there is very little fat on it, which means that the salt content is very low as well.