Caviar House Smoked Salmon
Caviar House has supplied the world's most prestigious hotels and restaurants with smoked salmon for over half a century. The salmon is sourced from the cold, fast-running waters of the North Atlantic — Scotland for the standard range, the Balik fish from a single Swiss source where the salmon are reared on an exclusive contract. Every fillet is cured and cold-smoked at the Caviar House facility using slow, traditional methods refined over decades.
Caviar House Sliced Smoked Salmon
The benchmark sliced smoked salmon. Hand-trimmed, hand-sliced, and presented in the classic pre-sliced format ready to serve. Firm, even slices with a deep, balanced smoke and a clean, slightly sweet finish. Excellent on brown bread with butter and lemon, with scrambled eggs, or alongside blinis and crème fraîche.
Caviar House Salmon Heart
The heart of the salmon — the prime central section of the fillet, trimmed of all bloodline and lateral fat. Marketed under various names over the years (the same product has been known by several heritage labels), but the cut is the same: 300g of the cleanest, most refined part of the smoked side. Slice to order at the table for the best texture and flavour. The serving piece of choice for an occasion.
Weald Smokery Smoked Salmon Royal Fillet
Our second smoked salmon comes from The Weald Smokery in East Sussex — a multiple Great Taste Awards gold winner and one of our local producers. The salmon is reared on the west coast of Scotland, where cold waters produce strong, healthy fish with firm, even-textured flesh. It's then cold-smoked over local oak chippings in traditional brick kilns, where the smoke rises by natural convection rather than being pumped in mechanically.
Unlike modern kilns that recirculate smoke, the Weald Smokery's traditional design draws a constant stream of fresh smoke over the fish, producing a cleaner, fresher, more authentic flavour. The result is smoked salmon that's firm, easy to slice, and rich yet delicate.
Available as a 150g portion or a 300g whole fillet. Serve with brown bread, butter and lemon wedges, or alongside scrambled eggs.
Salmon Roe
Yarra Valley First Harvest Atlantic Salmon Roe
Hand-harvested Atlantic salmon roe from Yarra Valley in Australia. Large, bright orange pearls with a clean pop and a fresh, briny sweetness. Outstanding on blinis, scrambled eggs, sushi, or as a finishing garnish for seafood dishes.
We carry both the natural first harvest roe and a smoked version — triple-smoked with mountain ash for a deeper, more complex flavour. Salmon roe offers much of the visual drama and textural pleasure of caviar at a fraction of the price.
Serving & Storage
Smoked salmon is best served at cool room temperature — remove from the fridge 15 to 20 minutes before serving to let the flavour open up. Keep refrigerated and consume within the date on the pack; once opened, eat within 2 to 3 days.
Salmon roe should be kept refrigerated and used within 2 to 3 days of opening.
Delivery
UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.
