Caviar House Smoked Salmon Fillet

Name: Caviar House Smoked Salmon Fillet
Brand: CAVIAR HOUSE
SKU: CHSALFIL
Price: 85.00 GBP
Availability: InStock

£85.00

Scotland Cold Smoked

A whole smoked salmon fillet from Caviar House, the Geneva-and-Paris house defining fine smoked fish and caviar since 1950. Scottish-farmed Atlantic salmon (98%), lightly cured with salt and a touch of sugar, cold-smoked over natural wood. Restrained smoke, measured cure, firm silky texture.

£85.00

A whole smoked salmon fillet from Caviar House — the Geneva-and-Paris-based house that has been defining the world of fine smoked fish and caviar since 1950. Made from premium Scottish-farmed Atlantic salmon (Salmo salar) at 98% of the pack, lightly cured with salt and a measured touch of sugar, then traditionally cold-smoked over natural wood. The fillet is supplied whole and intact rather than pre-sliced — the format chefs prefer, because the fish keeps better, the slicing thickness is at your discretion, and the visual presentation at the table is significantly more impressive than a pre-sliced D-pack.

The smoke is restrained and balanced rather than aggressive — long enough to develop a clean smoky depth and the firm, silky texture that defines well-cured cold-smoked salmon, light enough to let the natural sweetness and quality of the Scottish raw material come through. The cure is similarly measured: enough salt to season and to preserve, enough sugar to lift and round, never enough of either to dominate. Caviar House have built their reputation on this kind of restraint — the same hand that judges the dwell time of a caviar grain judges the time on the smoke and in the cure here.

This is a serious smoked salmon to anchor a Sunday brunch, a Christmas spread, a canapé service for a party, or a quiet supper of buttered toast and a glass of cold Champagne. It will slice to your preferred thickness, lay across a board with elegance, and pair as a matter of course with the Caviar House blinis and the rest of the house's range. The natural partner to a tin of Tradition, a glass of cold vodka, and an evening spent properly.

Producer: Caviar House, France · Since 1950

Species: Atlantic salmon (Salmo salar) · Scottish farmed

Cure & smoke: Salt, sugar, natural wood smoke

Ingredients: Farmed Atlantic salmon (Salmo salar) 98%, salt, sugar, natural wood smoke Net: 300g whole fillet

Allergens: Fish

Storage: Refrigerate at 0–4°C. Once opened, consume within 48 hours.

Serving

Bring the fillet to room temperature for 10–15 minutes before slicing — cold-smoked salmon eats best slightly tempered, when the fat softens and the flavour opens up.

Slicing: Lay the fillet skin-side down on a board. Using a long, thin, sharp knife (a salmon slicer or a long-bladed sushi knife is ideal), slice at a shallow 20–30° angle across the fillet, working from the tail towards the head. Aim for slices around 2–3mm thick. Lift each slice onto a plate or board as you go. Discard the silvery skin and any darker brown muscle along the centre line.

The classic salmon plate: Lay slices over a serving board with lemon wedges, capers, finely sliced red onion, dill, freshly cracked black pepper, and a small dish of crème fraîche. Serve with buttered brown bread or Caviar House blinis.

With caviar: A spoonful of Caviar House caviar on top of a slice of smoked salmon on a blini, finished with crème fraîche — the textbook combination, and the reason both products were made by the same house.

Scrambled eggs and smoked salmon: Soft-scramble fresh eggs gently with butter until just set. Plate alongside slices of the smoked salmon on toasted sourdough or brioche. The classic Sunday brunch.

Bagel: Toasted bagel, cream cheese, smoked salmon, red onion, capers, dill, lemon. Non-negotiable.

Canapés: Roll slices into rose-like shapes for a canapé tray, top blinis or rye toasts with smoked salmon and a small quenelle of horseradish crème fraîche.

Pasta: Toss thinly sliced smoked salmon through hot drained tagliatelle with butter, lemon zest, peas and a small splash of cream, off the heat. A 10-minute supper.

Once opened, wrap tightly in greaseproof paper, refrigerate, and consume within 48 hours.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A whole smoked salmon fillet from Caviar House — the Geneva-and-Paris-based house that has been defining the world of fine smoked fish and caviar since 1950. Made from premium Scottish-farmed Atlantic salmon (Salmo salar) at 98% of the pack, lightly cured with salt and a measured touch of sugar, then traditionally cold-smoked over natural wood. The fillet is supplied whole and intact rather than pre-sliced — the format chefs prefer, because the fish keeps better, the slicing thickness is at your discretion, and the visual presentation at the table is significantly more impressive than a pre-sliced D-pack.

The smoke is restrained and balanced rather than aggressive — long enough to develop a clean smoky depth and the firm, silky texture that defines well-cured cold-smoked salmon, light enough to let the natural sweetness and quality of the Scottish raw material come through. The cure is similarly measured: enough salt to season and to preserve, enough sugar to lift and round, never enough of either to dominate. Caviar House have built their reputation on this kind of restraint — the same hand that judges the dwell time of a caviar grain judges the time on the smoke and in the cure here.