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Kiln Smoked Salmon

Salmon, which has been, hot - rather than traditionally cold-smoked. This produces a delicious, but different character, and a more substantial product, equally-suited to be a main course, as apposed to a starter.

Salmon treated in this way, can't be thinly-sliced in the fashion of its cold-smoked-cousin; but has to be offered in 'chunks'.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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