Scottish style smoked salmon is a luxurious delicacy that has been enjoyed for centuries. It boasts a rich history and an unmistakable flavor and texture that sets it apart from other types of smoked salmon. In this article, we’ll explore what makes Scottish style smoked salmon so special how it’s made the different varieties available, and tips for serving it.
A Brief History
The practice of smoking and curing salmon originated in Scotland, with the first recorded mention dating all the way back to the 1600s. Using the bounty of wild salmon from the rivers and coasts of Scotland, salmon was preserved through brining and smoking, allowing it to be enjoyed long after the fishing season ended. The curing and smoking process imparted the salmon with a unique texture and robust, wood-smoked flavor that became prized all over Europe.
While smoked salmon was originally produced out of necessity, it evolved into a delicacy that was served at the most elegant tables. Scottish style smoked salmon remains highly esteemed today as one of the finest examples of smoked fish in the world.
What Makes It Special?
There are a few key factors that set Scottish style smoked salmon apart:
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The Salmon – The salmon used is high-quality Atlantic salmon either wild-caught or farmed in the cold pristine waters of Scotland. This salmon has a high fat content, resulting in a rich, buttery texture.
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The Curing – A dry-curing process using a mixture of salt and sometimes sugars or spices is used prior to smoking This lightly cures the salmon while enhancing flavor,
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The Wood Smoking – Cool-smoking over fragrant wood chips, often from whisky oak casks, imparts a subtle smoky flavor.
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The Craftsmanship – Skilled Scottish smokehouses use traditional small-scale production methods to hand-craft each salmon side.
The result is a succulent, velvety salmon with a wood-kissed savoriness that is simply unparalleled.
Regional Styles
Within Scottish style smoked salmon, there are a few noteworthy regional variations:
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Traditional Scotch – Hailing from Scotland, this is the benchmark style, cold-smoked over oak, beech, or whisky casks. The flavor is mildly smoky with hints of buttery richness.
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Loch Fyne – Named after the Scottish sea loch, this salmon has more pronounced smokiness from longer smoking over oak.
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Arbroath Smokies – A specialty of Arbroath, these are small whole fish hot-smoked over smoldering peat. The flavor is intense and the texture quite firm.
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London Cure – Originating in England, this is dry-brined and cold-smoked for a luxuriously silky texture. Subtly smoky with herbs in the cure.
Buying Tips
When shopping for Scottish style smoked salmon, here are some signs of quality to look for:
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Color – Look for a rich pink-orange hue. Pale or gray hues indicate lower quality.
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Texture – The salmon should look moist and glossy, not dry or mushy.
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Fat Striations – White fat marbling through the flesh is a good sign, indicating richer flavor.
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Simple Ingredients – The curing mix should be just salt, sugar, and natural spices or wood smoke. No phosphates or additives.
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Sell By Date – Try to choose salmon with at least a few weeks before its sell by date for maximum freshness.
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Reputable Producer – Seek out salmon from artisan Scottish smokehouses that use traditional methods.
Serving Suggestions
Scottish style smoked salmon offers incredible versatility in the kitchen. Here are some ways to enjoy it:
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On toasted bagels or crackers with cream cheese, lemon, and capers
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Folded into omelets or scrambled eggs
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In salads with greens, avocado, and a vinaigrette dressing
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On crostini topped with dill cream cheese and red onion
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Wrapped around asparagus spears or green beans
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Layered into a smoked salmon pasta with peas and parsley
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Plated with toasted brioche, crème fraîche, and caviar
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Served simply with lemon wedges and whole grain toast
With its melt-in-your-mouth texture and complex smoking, Scottish style smoked salmon is a luxurious delicacy worth savoring. Use the freshest salmon and handle it with care to best enjoy its signature flavor and velvety richness. From refined appetizers to elegant entrees, this is a salmon that makes any dish feel special.
Scotch Choice® Slice Profiles
Our Scotch Choice® retail and wholesale presentations are custom made to order and available in two of our slice profiles. Each visually distinctive slice profile not only allows for creative serving suggestions, but also brings its own unique taste and texture.
The smoked salmon is sliced diagonally at a shallow angle through the fillet creating a D-shaped slice.
The smoked salmon fillet is sliced the whole length of the fillet creating  a ribbon-like slice.
Superior Quality Scottish Smoked Salmon
Hand-crafted from  quality Scottish salmon. Traditionally dry cured with a blend of sea salt and brown sugar and cold smoked over oak wood chippings. Fully trimmed by hand. A good source of Omega 3.
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Metric / Imperial
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1-1.6kg Side / 2-3lbs Side
How Scotland Produces Thousands of Smoked Salmons Per Day I Smoked Salmon Factory Process
FAQ
What is the difference between smoked salmon and Scottish salmon?
Norwegian smoked salmon is distinguished by its peachy-pink color, leaner – since it has less fat, some attribute it less taste- and is has a more densely smoky flavor than the Scottish variety, with a more intense aroma. The texture is silky smooth, a little on the oily side, with a flavor that is subtly salty.
What does Scottish smoked salmon taste like?
“This Scottish smoked salmon features the most subtle and haunting flavors I’ve ever experienced in a side of salmon. Salt and smoke, both low key, were in perfect balance of course, but there’s a sweetness here, a hint of vanilla, that is simply extraordinary.
What is so special about Scottish salmon?
Texture. Scottish salmon is fed a parasite-free diet which makes it a great choice to serve raw in sushi, sashimi and ceviche.
Does Scottish salmon taste different?
The high fat content makes it particularly moist and flavorful when cooked. Scottish Salmon: Generally has a milder flavor compared to King salmon. The texture can vary depending on whether it is farmed or wild, but farmed Scottish salmon is usually softer and has a more uniform texture due to controlled feeding.