Royal Smokehouse creates tea-smoked salmon

Cured and smoked in traditional red brick kilns, which have been listed by Historic Scotland and date back to 1857, John Ross Jr’s Tea Smoked Salmon with Lapsang Souchong Tea is hung over a blend of tea and smouldering oak chippings and delicately smoked for 24 hours.

Smoked salmon aficionados can purchase the Tea-smoked Salmon with Lapsang Souchong Tea from 1 December in 200g packs and long sliced sides, priced at £7.25 and £29.95 respectively.

The launch marks 25 years of artisan smoked salmon production from the Aberdeen smokehouse. Founded in 1987 by food entrepreneur Andrew Leigh, John Ross Jr now exports to 36 countries worldwide and supplies some of the UK’s most prestigious retail outlets, hotels and restaurants.