Scottish Salmon Range
Traditional Oak Smoked Scottish Salmon
Only the finest salmon is selected by Bleiker's for smoking and curing. Our salmon
are reared in wild conditions and low-density stocking off the northwest coast
of Scotland where they are hand-fed and have room to swim freely. No chemicals
or antibiotics are used. The fish are fit with well-developed fins and low on
brown fat; which are sure signs that movement is uninhibited.
We believe there is no better-farmed salmon available. This belief has recently been verified by the RSPCA who has awarded our main salmon suppliers the converted status of 'freedom food'.
We believe there is no better-farmed salmon available. This belief has recently been verified by the RSPCA who has awarded our main salmon suppliers the converted status of 'freedom food'.
Within 48 hours of the harvest, our salmon is traditionally dry cured, slowly
cold smoked over English oak and free from any artificial additives or preservatives.
This process achieves the unequalled delicate yet rich flavour for which Bleiker's
are famous.
Apple Wood Smoked Romanov Salmon - 'Great Taste' Gold Award Winner
Our Romanov salmon is marinated for over a week in a recipe originating from
the famous deposed Russian royal family that comprises beetroot, sugar, salt,
dill, black & yellow mustard seeds and cracked black pepper, gently cold smoked
over apple wood and free from any artificial additives or preservatives to produce
a distinctive dark pink rich colouring & a fruity, succulent flavour.
Lemon and Pepper Smoked Scottish Salmon - 'Great Taste' Bronze Award Winner
Our Lemon and Pepper Smoked Salmon is marinated in lemon juice with a delicate
crust of cracked black pepper.
Malt Whisky Cask Smoked Scottish Salmon
Premium Scottish Smoked Salmon marinated in Laphroaig single malt whisky and
smoked over chippings from thirty-year old malt whisky casks which beautifully
complement the salmon and add a rounded richness..
Traditional Gravadlax
Made to a traditional recipe of sugar, salt, dill, cracked black pepper, yellow
mustard seeds and lemon juice our Gravadlax cure is generously applied to whole
sides of the finest raw salmon and left to infuse for 7 days to produce this succulent
yet highly flavourful delicacy.
Oak Roast Range
We prepare three varieties that are initially cold smoked then gently hot smoked over English oak and free from any artificial additives or preservatives to produce a delightfully rich flavour. This range can be eaten hot or cold.
- Traditional - dry cured.
- Thai - marinated in our special blend of Thai herbs and spices. "Great Taste" Silver
Award Winner. - Honey - with a delicious marinade of honey.