Dunkeld Smoked Salmon February 27, 2017 15:00
Being a deli committed to stocking quality local produce is definitely made easier when you’re based here in Perthshire. From some of Scotland’s best honey to handmade breads, artisan roasted coffee, award-winning cheese, locally distilled gin and fabulous chocolate we’re truly spoiled for choice. Among our all-time favourites on the Perthshire produce list though, is the sensational Dunkeld Smoked Salmon.
Springwells Smokehouse, home of this wonderful brand, is situated in beautiful Dunkeld on the banks of the River Tay. It started life over thirty years ago as a smokehouse that would primarily smoke the Tay anglers’ own catches. In fact, they provide this service today and on Sundays during the season there’s a steady stream of fishermen queuing up with their spoils from that week on the river.
It was only a little over ten years ago, in 2005, that Rob and Tracey Gower started to really spread the word about their wild and farmed salmon. For the past 25 years, it has been master smoker Ronnie Ross from Birnam, curing and roasting the freshwater fish on Brae Street. His precise attention to detail and expert knowledge has, alongside the hard work and dedication Rob and Tracey, built up a reputation for top quality smoked salmon products.
Such is the guarantee of quality that when the Diamond Jubilee celebrations were held at Scone Palace, the team from Dunkeld supplied both hot and cold smoked salmon for the lunch. They were selected to showcase the best that we have to offer as a country as part of Visit Scotland’s ‘Brilliant Foodie Moments’ (check it out here!) advert series and this wonderful snapshot of life in the smoker appeared all over the globe! The team has also made several TV appearances including alongside Nick Nairn on Landward and as a guest on episode 2 of the wonderful Pies And Puds programme hosted by Paul Hollywood.
Staying true to their original ethos, the team at Dunkeld Smoked Salmon believes that simplicity is best. They focus all of their energies on producing a small, but outstanding range which has won them many accolades including several Gold Awards from the Fine Food Retailers Great Taste Awards.
Their method is tried and tested; first, dry cure in salt, and then cold or hot kiln-smoke over oak and chipped Craigellachie whisky barrels. The time taken to traditionally cure, smoke, mature and prepare their products shines through in both taste and texture and it is this ongoing commitment to doing things ‘properly’ that has made their products so fantastic.
As well as the hot and cold smoked fish, we also stock their wonderful pate which is made using the smokiest of the trimmings which are then blended with long life cream. Spread it on a rye cracker or over fresh crusty bread for a perfect lunch time snack.
We regularly stock their wonderful Smoked salmon, Hot-smoked salmon and Smoked salmon pate and have the whisky-cured salmon coming in soon. As well as this, we can happily order any other of their products with a little bit of notice.
When: Saturday 8th April, 11am - 2pm