Ullapool Smoked Salmon Rich Ends

For those looking for the richest, smokiest flavour within their smoked salmon, these cuts - taken from the tail of the fillet where the sea salt and smoke have permeated the most - are an incredible ingredient to work with. Try in a fish pie alongside a Arbroath Smoked Haddock; within a meaty fish cake; or served with spinach, lemon, creme fraiche and fusilli in a delicious pasta dish. I promise you'll remember the flavour.