Ullapool Hot Smoked Salmon Side

The very first thing we ever sold at Pesky - recalibrating palates left, right and centre with the incredible depth of flavour. With all salmon coming from Loch Duart, Iain, Lukas and Aga cure the fillets by hand using rock salt, before coating in the lightest, most subtle maple and whisky spray. From there, they are placed onto racks and hung individually before being smoked for 6 hours, using barrel chippings from the Ullapool Whisky distillery. The final step is a Heather Honey glaze that's applied (fairly liberally) before going in the oven at 220 degrees for 15 minutes. Just perfect.