Scottish Smoked salmon and pork from Ayrshire

The fuel for the smoking kiln is won from the oak staves of whisky barrels whose containing days are over but which have enjoyed a rich history of being steeped in a dram and still retain much of the volatile compounds which make malt whisky, malt whisky.  Then these enticing aromas are borne in the fragrant smoke to the meat of our fishes.  In the traditional smokehouse itself the fish are hung in the ancient manner, not smoked in trays for two to three days while the flavor gradually diffuses through every fillet.  Finally, after resting for another day, the pellicle, the rind that is formed during curing and smoking, is carefully removed and every slice is carved by hand with a very sharp knife and a lot of practice!