Applecross Smokehouse

The Applecross Peninsula in Wester Ross now boasts a new, modern artisan smokehouse producing gourmet smoked salmon using a mix of traditional and modern methods. In addition to smoked salmon, Applecross Smokehouse also produces luxury smoked sea trout, shellfish, pate and cheeses. The salmon is sourced from a sustainable fishery in Loch Broom near Ullapool in the Highlands, and the sea trout is from Loch Melfortare, where the trout are reared in accordance with the Marine Scotland Code of Best Practice. The scallops are hand dived in the local sea lochs and the cheeses are from the Highlands. The smoked salmon is available as whole sides, 400 gram packs or 180 gram packs.

Prior to smoking, the salmon is cured in a special, well proven marinade developed by Derrick MacIver, the proprietor. Whisky soaked oak shavings are used during the smoking process, ensuring consistent, outstanding smoked products with a distinctive and unique flavour. All preparation, smoking and packing is carried out in the new smokehouse which has modern, up to date equipment providing a clean and hygienic environment.

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      Smoked Cheeses                     Smoked Salmon                  Smoked Shellfish

Finalist, Food and drink awards, 2015