Description
We’ve taken fresh salmon, brined it for 24 hours before hot smoking it with Black Garlic, once its done, its air dried for 12 hours to ensure it lasts long and has a deeper flavour
£6.00
We’ve taken fresh salmon, brined it for 24 hours before hot smoking it with Black Garlic, once its done, its air dried for 12 hours to ensure it lasts long and has a deeper flavour
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