Dunkeld Smoked Salmon
Dunkeld Smoked Salmon started humbly 35 years ago as a smokehouse for Tay anglers’ catches. Quietly, master smoker Ronnie Ross from Birnam has cured and roasted freshwater fish here on Braes Street for the last 25 years. Then, in 2005, owners Rob and Tracey Gower began to spread the word about Dunkeld’s wild and farmed salmon, first dry cured in salt, and then cold or hot kiln-smoked over oak and chipped Craigellachie whisky barrels. The smokiest trimmings are blended with cream cheese into pâté, and their Scandinavian gravadlax cures fillets with brown sugar, salt, dill and pepper. Occasionally they sell cold smoked sea trout and hot smoked rainbow trout. Buy from the smokehouse or find them at Perth and Logierait Farmers’ Markets.
Reviews & features
Michelin-starred chef Martin Wishart offers some pointers on Scotland's smoked fish1 May 2009
The smoking of fish is one of the few Scottish traditional practices related to food to be flourishing today. Here we provide a spotters’ guide to the differences in Scotland’s best-known smoked fish, while Michelin-starred chef Martin Wishart offers…