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SMOKED SALMON THE Grassington House WAY

We’re smoking our own salmon now at Grassington House, so we can make it just the way we like it, and with our own influences.

Here’s the process we follow:

  • We take Scottish salmon from our regular fish suppliers
  • Salt it for 24 hours
  • Wash off the salt and leave to air dry for 24 hours
  • Smoke over applewood for three hours
  • And it’s ready to serve…

Our diners are saying that the flavour is soft, smooth and just slightly sweet.

Delicious.