This hot smoked salmon is produced using only the finest Scottish salmon fillets. These sides are gently rubbed with sea salt before being smoked over aromatic, native oak chips. Finally, they increase the temperature in the smoking kiln to slowly cook the fish giving the smoked salmon an exceptional flaky, open texture. Chef’s Tip: This hot smoked salmon is incredible when served on a bed of fresh crispy rocket with a small drizzle of your favourite sauce or dressing.