Harris Smokehouse Smoked Salmon 100g
The Harris family has been perfecting hot smoking fish for 55 years. Preparation starts with the fish being brined to add moisture, then cold smoked over oak for 24 hours to give the fish an overall delicate aroma of smoke. The fish is then hot smoked at temperature that cooks the meat. It turns the flesh a pearly pink colour and when cooled the flesh breaks into generous chunks.