Hebridean Sea Salt launches smoked salmon range
Hebridean Sea Salt has unveiled a new range of smoked and cured salmon, which feature its own salts in the dry cure.
The company, which is based in Erisort on the Isle of Lewis, has launched five different products: original oak smoked, peat smoked and seaweed infused smoked salmon, along with kiln roasted salmon in flaky and hand-carved versions. They are available in 100g retail packs (trade prices £3.60 and RRP £6) or as an 800g side of salmon (RRP £40).
Managing director Natalie Crayton said the move was the logical next step for the company that she launched in 2011.
“I had been making my own smoked salmon at home in my own smoker using our sea salt and other Hebridean flavours such as peat and seaweed, and the results were top class, so I thought there would be a market for them,” she told FFD.
The Scottish farmed salmon is prepared in small batches by a small family-run BRC-accredited smokehouse outside Glasgow. The salmon is dry-cured using the company’s salts and then either smoked or roasted.
The salmon range is distributed directly to delis and farm shops and is also available online.
Crayton launched Hebridean Sea Salt in 2011 as a Scottish rival to Maldon Sea Salt and Anglesey’s Halen Mon. It now supplies retail outlets across Scotland and the UK.