The Scottish salmon, which is reared to Waitrose Select Farm standards, is cured in a mixture of sea salt and sugar and smoked for 10 hours in traditional kilns over a mix of oak chips and Lapsang Souchong tea.
The taste of this perfumed black tea is distinctive because the leaves are smoked over pinewood fires, giving it a smokey taste which, in turn, imparts a lovely flavor to the salmon, the company said. The salmon is then matured for a further three days to develop its complex but delicate flavor and melt-in-the-mouth texture before being sliced, packed and sent to Waitrose stores around the UK.
This
