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Honouring traditional Scottish smoking techniques is a culinary art. Using oak wood chips, a favoured choice for its robust yet smooth smokiness, the salmon is hand-smoked in a manner that respects centuries-old practices from curing to the final product. This method imparts a distinct flavour profile that resonates with the heritage of Scottish cuisine.

After the smoking process, the salmon is meticulously sliced by hand using the D-cut method. This technique involves cutting the fish at an angle, creating thin slices that showcase the different layers and textures of the salmon. Each slice reveals a symphony of flavours, from the subtle smokiness to the delicate, buttery richness of the fish itself.

This traditional approach not only preserves the authenticity of Scottish smoking methods but also elevates the salmon to a gourmet delicacy, allowing each bite to be a celebration of heritage and craftsmanship.