Olé Hansen smokes the best salmon we've tasted.
Using a family recipe each salmon is hand-filleted and hand-salted before being traditionally hung and slowly cold-smoked in a brick kiln for 12 hours at his London smokehouse.
Olé uses a unique blend of juniper and beech wood to smoke his fish; responsibly sourced, 100% pure wood and zero chemicals.
Each Christmas we take orders for this fine salmon, available as a half or whole side, the perfect accompaniment for festive entertaining.
For a lighter smoke and softer texture we recommend the top cut, for a meatier bite and stronger flavour go for the tail.