Hebridean Smokehouse peat smoked salmon. The smokehouse is located on the Isle of North Uist - part of the Outer Hebridean archipelago west of the Scottish mainland. They have been smoking locally reared and landed fish and shellfish on North Uist for nearly 30 years. It is the combination of excellent fish and the skills of their expert team that has earned Hebridean Smokehouse a reputation for producing the very best smoked salmon - in the words of Prue Leith, "the best in the world".
The fish used comes from the fast flowing tidal waters around the Island of Grimsay at the southern end of North Uist. After filleting, the sides of salmon are salted by hand using the purest of Dead Sea salt, then gently smoked in kilns with peat cut from the moors of North Uist.