Artisan smoked salmon and charcuterie that's perfect for Christmas
Award-winning artisan produce that's perfect for Christmas gifts and celebrations
London Smoke & Cure
Superior Scottish salmon, lightly cured, traditionally hung and delicately cold smoked using real oak, beech and heather for a clean, subtle and buttery flavour. The salmon is sliced thickly for a firmer, more pleasant texture and priced from just £14.95 for 200g to £72.50 for a decadent and celebratory whole side of salmon.
Credit: Jodi Hinds Photography
London Smoke & Cure
Everything you need to put on a delicious spread for friends, family and last minute guests. The gift box features a perfect party selection of Sashimi-Grade Smoked Salmon, Air-Dried Lonza, Air-Dried Coppa, Air-Dried Saucisson, Air-Dried Snack Salamis and Bresaola - all for £39.50. That’s an exceptionally affordable price for such ethically sourced produce that will delight your connoisseur and conscientious guests.
Credit: Jodi Hinds Photography
London Smoke & Cure
Perfect for an early evening snack or aperififs with friends. London Smoke & Cure charcuterie is big on flavours but also responsibly sourced from free range British farms,
Credit: Sliced chorizo and salami
London Smoke & Cure
These delightful mouthfuls are perfect for Christmas canapés and the thickly sliced, buttery smoked salmon takes these simple bites to another level that will leave your guest asking where you buy from..
Serves 18 portions
Ingredients
18 small round crackers or cocktail blinis 1x 200g tub of crème fraîche 1 packet of dill 1 small jar of capers 1 200g packet of London Smoke & Cure Sashimi-grade smoked salmon - cut into elegant squares to fit the cracker or blini
Method
Wash the dill and cut the thin leaves into 1cm lengths and set aside Rinse the oil from the capers and set aside Place a small square of smoked salmon onto each cracker/ blini Top the salmon with a tsp of crème fraîche Finish with a garnish of dill or a couple of capers - alternate to add interest Arrange on a plate ready with more of the dill and caper garnish to serve to your guests
Credit: Jodi Hinds Photography