Loch Fyne Smoked Salmon

Mention Loch Fyne and several things come to mind; beautiful scenery, oysters, and of course smoked salmon. It’s synonymous with them all. Loch Fyne Oysters has a fantastic location right on the edge of the loch on the west coast of Scotland and it’s here that the company’s top quality smoked salmon is produced.

The restaurant, shop, and smokery have become landmarks and a favourite stop for tourists on the A82 just outside Inveraray.  My advice if you’re likely to be passing is to have a cool bag and ice packs in the car although staff at the shop will happily provide a bag and ice for your shopping.

The salmon from Loch Fyne Oysters is sourced from the crystal clear waters on the loch and other deep sea water lochs in the Scottish west highlands.

It’s dry cured on the premises using traditional methods before being smoked over oak shavings from aged whisky barrels.

The company produce several types of smoked salmon including a classic and the more intense flavoured Bradan Orach, Gaelic for golden salmon. The classic is smoked for a minimum of 12 hours whereas the Bradan Orach is smoked for a minimum of 24 hours.

I recently reviewed a selection of smoked salmon for Loch Fyne and with the brand being a favourite in our house it was no surprise that we gave it top marks on taste and quality. Two of the varieties were flavoured smoked salmon and the third was the Kinglass fillet. I served the salmon on platters as starters with a selection of oatcakes and sourdough bread.

Citrus Smoked Salmon

The light and delicate flavour of the Citrus smoked salmon has all the flavour of the classic smoked but with the added freshness of the citrus and the earthy notes of the black pepper.  Ideal at anytime of the year although it will be perfect as a spring or summer starter or as a canape with pre dinner drinks.

Whisky Marinated Salmon

The whisky marinated smoked salmon is very pleasantly flavoured with Glengoyne single malt whisky and I enjoyed the subtle background smoky characteristics. It didn’t overpower the salmon and I would also serve this as a starter perhaps before a more hearty beef or venison casserole.

Kinglass fillet

The Kinglass fillet is a real favourite of mine as I like the versatility of slicing the salmon to suit whatever I’m serving. This particular cut is taken from the centre cut of the classic salmon and is smoked for a minimum of 12 hours  and therefore has a more delicate flavour. It’s perfect for canapes, starters or as part of a sharing platter.

Bradan Rost fillet

Another favourite of mine is the Bradan Rost fillet, Gaelic for roasted salmon. It’s kiln roasted and this produces a smoky aromatic flavour with a moist flaky texture.

Delicious served hot or cold as a starter or use in hot dishes such as fish pie or pasta.  And, as can be seen from the pictures below, it’s perfect served for breakfast with poached eggs

Leftovers

Even a few leftover slices will make a perfect breakfast or lunch. I made this potted salmon with crepes on Shrove Tuesday but it’s ideal at anytime of the year.

 

Smoked salmon served with griddled croissants and smoked salmon carbonarra.

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Notes. Thanks to Loch Fyne Oysters for providing salmon for this review post. All opinions expressed are my own. Some images courtesy of Loch Fyne Oysters and Scottish Salmon Producers Organisation.