One of our absolute favourites.

Moxon’s start with sashimi-grade farmed Atlantic salmon, which is brined using natural Portuguese Atlantic sea salt, traditionally harvested by hand. The salmon is dried overnight before being gently smoked over beechwood at their Wimbledon Smokehouse, then beautifully hand sliced and packed ready to serve.

And they do an outstanding job. The slicing is immaculate, the smoke profile is beautifully judged and the salmon itself is rich, buttery and incredibly moreish. It has become a firm favourite with our customers - and with us.

Unlike most traditionally packaged smoked salmon, Moxon’s isn’t tightly vacuum packed. This does mean it has a slightly shorter shelf life, but there’s a very good reason for it: the salmon retains those wonderful natural oils rather than having them squeezed from the flesh, giving it a particularly soft, luxurious texture.

Did you know… beech is one of the classic woods used for smoking fish. It gives a clean, delicate smoke that complements salmon beautifully rather than overwhelming it.

This is one of those products where the quality is obvious as soon as you open the pack. Beautiful slices, beautiful texture and just the right amount of smoke.