Hand Crafted, Artisan, Smoked Produce
from sustainable sources
Unfortunately, some customers are experiencing difficulties processing orders when using certain mobile devices. If this should happen, please either use our contact form to order, or order using a desktop computer. We are very sorry for any inconvenience this may cause.
Applecross Smokehouse is situated on the North Coast road of the beautiful Applecross Peninsula at Kenmore, on the North Coast 500 route, overlooking Loch Torridon and the Torridon Mountains.Derrick MacIver warmly welcomes you to Applecross Smokehouse online shop.
In the smokehouse 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.
To ensure that your order reaches you in pristine condition, everything is vacuum packed and despatched to you in insulated packaging and enclosed with a frozen gel pack. Cold smoked salmon and sea trout is despatched with a 20 day shelf life. Hot smoked salmon and sea trout is despatched with a 14 day shelf life. The shelf life is based on the products being stored in a refrigerator. They are suitable for home freezing for up to 3 months.
Please browse the site and learn more about us and our products.
Smoked Sea Trout Smoked Shellfish
Smoked Pâtés Smoked Cheeses
In addition to providing smoked salmon, sea trout, shellfish, pâté and cheese, we also provide smoked haddock, smoked kippers and oatcakes & sauces. Unfortunately, we are unable to ship these items, but they can be purchased directly from the Smokehouse.
Smoked Haddock and Kippers Oatcakes and Sauces
Images © Fiona Watson Photography and Derrick MacIver