Welcome to Applecross Smokehouse - producers of gourmet smoked fish, shellfish and cheeses.
Applecross Smokehouse is situated on the North Coast road of the beautiful Applecross Peninsula at Kenmore, overlooking Loch Torridon and the Torridon Mountains.
In the Smokehouse we produce gourmet smoked produce using traditional artisan methods. The product range includes hot and cold smoked salmon, hot and cold smoked sea raised trout, smoked scallops and mussels, smoked cheeses and smoked fish pates.
We marinade our products to our own well proven recipe and smoke using whisky soaked oak shavings, ensuring we consistently produce outstanding smoked products with a distinctive and unique flavour.
For cold smoking, the salmon or trout are cured in a marinade, then gently smoked for 24 to 48 hours at a temperature of less than 30C. The hot roasted salmon is treated as with the cold smoked, then cooked for up to an hour. Our original hot smoked salmon fillets are brined, never cold smoked but cooked directly over the hot wood.
These vacuum packed products, which are available from our on-line shop and from the Smokehouse in Kenmore, have a 21 day use by date if stored in the refrigerator. They are suitable for home freezing for up to 3 months. To ensure that your order reaches you in pristine condition, everything is despatched to you in insulated packaging and enclosed with a frozen gel pack.
In addition to our range of smoked products, we provide locally caught fresh shellfish including langoustines, prawns, squat lobsters and crabs.
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