Christmas Selection 2026
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Kiln Roast Salmon
Quite simply, one of our favourite smoked products. Produced by the award-winning smokers at Moxon's, these beautiful portions of sashimi-grade Farmed Atlantic Salmon are lightly brined before being naturally hot-smoked to their own closely guarded recipe at their South London smokehouse. Unlike traditional smoked salmon, kiln roasting gently cooks the fish during the smoking process, creating wonderfully moist flakes and a rich smoky flavour whilst retaining the natural character of the salmon. Delicious served hot or cold, it's incredibly versatile and perfect for everything from salads and sandwiches to pasta dishes, fishcakes and simple suppers. We sell an awful lot of this product and once you've tried it, you'll understand exactly why... it's moist, smoky and utterly delicious. Did You Know...? Hot smoking and cold smoking produce two completely different products. Cold-smoked salmon remains silky and uncooked, whilst kiln roasting gently cooks the fish as it smokes, creating the beautiful flaky texture that makes products like this so popular. Same fish. Completely different experience. Proof that smoking is as much an art as it is a science.
Produced by the award-winning smokers at Moxon's, these beautiful portions of sashimi-grade Farmed Atlantic Salmon are lightly brined before being naturally hot-smoked to their own closely guarded recipe at their South London smokehouse.
Unlike traditional smoked salmon, kiln roasting gently cooks the fish during the smoking process, creating wonderfully moist flakes and a rich smoky flavour whilst retaining the natural character of the salmon.
Delicious served hot or cold, it's incredibly versatile and perfect for everything from salads and sandwiches to pasta dishes, fishcakes and simple suppers.
We sell an awful lot of this product and once you've tried it, you'll understand exactly why... it's moist, smoky and utterly delicious.
Did You Know...?
Hot smoking and cold smoking produce two completely different products.
Cold-smoked salmon remains silky and uncooked, whilst kiln roasting gently cooks the fish as it smokes, creating the beautiful flaky texture that makes products like this so popular.
Same fish. Completely different experience.
Proof that smoking is as much an art as it is a science.
For something more substantial, flake through pasta, risotto or fishcakes, or serve warm with buttery new potatoes and seasonal vegetables.
It's also fantastic folded through scrambled eggs or used to elevate a simple lunchtime sandwich.
If you've never tried kiln roast salmon before, start by enjoying it exactly as it is and let the quality speak for itself.
#Enjoy