At the Salar smokhouse on the shore of Loch Carnan, Isle of South Uist in the Outer Hebrides, batches of flaky Smoked Salmon are made using the hot smoking process. The salmon use are grown off the North west Coast of Scotland and are from a Scottish Quality Assured farm, no artificial ingredients are used, simply salmon, salt and smoke. Ideal for sandwiches, salads or as a cooking ingredient, its won numerous 'Great Taste Awards' and a 'Best Scottish Speciality Food'. It was served to HM The Queen at the opening of the Scottish Parliament. It has a shelf life of 6 weeks if chilled and is suitable for home freezing.