Smoked Salmon, Chapel & Swan

Chapel & Swan are based nearby in Newmarket, and their salmon goes through a slow and meticulous process, taking into account humidity, temperature and seasonal variations, before it is ready to enjoy. Firstly it is filleted and put into a salt cure, then it is air dried for at least 24 hours before smoking begins. The salmon is smoked in brick kilns over Black Forest oak overnight so that it can take on a gorgeous sunset colour and the woody aroma from the fuel. Lastly, it sets for an additional four hours to achieve the perfect texture and is then sliced.

Chapel & Swan are one of the leading producers of sustainable salmon. They source salmon a number of ways, but we only sell their land-based salmon from Iceland. This ground breaking method of farming provides an optimum environment for the fish, whilst completely protecting wild fish from all parts of the farming process. Their land salmon has no need for antibiotics, pesticides, chemicals or growth hormones, as the salmon cannot catch sea borne pests and have ample space to grow slowly and naturally. The fish live in vast areas, filled with naturally filtered seawater from underground wells, heated naturally by the geothermal energy of the surrounding crust. The units each have flow through systems, which creates a healthy marine environment and pristine water. All the energy for the farms is derived from Iceland’s renewable, geothermal, wind and tidal forces.