Side of Scottish Smoked Salmon

Ullapool Smokehouse has been curing salmon in the far North West Highlands since Iain Boyd first started experimenting in his spare time, decades before he opened the smokehouse itself around 2004. A lifelong fisherman turned artisan smoker, Iain still oversees a small team producing traditional whisky-cured salmon: dry-cured in sea salt and brown sugar, then cold-smoked for 12 hours over oak whisky-barrel shavings in a brick kiln.