For over 25 years Keith Dunbar has been selecting the very finest salmon from the Hebrides, curing and smoking it over chips of oak from used whisky casks. Based in Achiltibuie, beside the magical Summer Isles, he knows all there is to know about this culinary alchemy. You and your guests will truly enjoy this, either before lunch on buttered brown bread, or served as a superlative starter. Please note that as these are a smoked product from a different supplier, they are not available as part of the Tuesday Fish Market. Please order by Monday at noon so that we can deliver to you the same week.