‘stonehenge cure’
smoked scottish salmon! it’s just too good to ignore !!
Our home is situated in the beautiful Wiltshire countryside. A stones throw from the ancient monument of Stonehenge. Here we use our ‘Stonehenge cure’ to smoke the finest Scottish salmon and Sea Trout
Beautiful sides of salmon cured
and smoked using traditional methods
Perfect for any occasion
‘STONEHENGE CURE’
SMOKED SALMON
My special recipe ‘Stonehenge Cure’ is applied to each side of Scottish Salmon for up to 12 hours before being smoked over oak for a minimum of 24 hours.
LIGHTLY SMOKED
BEETROOT, LIQUORICE
AND SOY GRAVAD LAX
I use the same specially selected salmon from Scotland and prepare it with ‘Beetroot and Liquorice’. A modern version that uses neither salt nor sugar but instead relies on natural sugars in the beetroot and liquorice where it marinates for several days.
The result is beautiful purple flesh with a smooth succulent flavour. It is then smoked over oak. This salmon does not set up as a traditional salted Gravad Lax, instead resembles sashimi in texture. It is better eaten as fresh as possible and so we recommend using it within five days.
GIN AND TONIC GRAVAD LAX
I use the same specially selected hand-reared Salmon from Scotland and prepare it with ‘Local Craft Gin.’ This traditional method of salting and sugar with herbs and spices is given a twist by adding aromatics .
For this traditional Gravadlax I soak the salmon face down in a good measure or two of a local craft gin. The salmon is then covered in my own recipe including pounded Juniper and Botanical Aromatics before being pressed for at least three days. Once ready I finish with a twist of fresh Lime Juice.
The perfect gift
With a gift card, you can treat a loved one or brighten up someone’s day. What could be better than the gift of a full belly? Our Gift Cards are available in many denominations and can be spent on any of our products.
