Spirited Salmon
Tasmania and Scotland – countries renowned for both high-quality salmon– are not coincidentally leaders in salmon smoking. In both places, smokers cure with some of their iconic spirits. Campbells and Co Smokehouse, based in the picturesque Linlithgow, Scotland, partners with both Balvenie (a famed maker of single malt scotch) and Hendrick’s Gin to create the company’s bespoke cured salmons, with the gin variety even with a light dusting of gin botanicals.
On the other side of the world, Huon Tasmania has also partnered with a maker of fine spirits. The company selected Lark Distillery, using the distillery’s award-winning Tasmanian Lark Whisky as a marinade for its smoked salmon. The fish is marinated for up to two days to produce a taste sensation sought out by both salmon and whiskey connoisseurs alike. The smoky notes of the barrel in the whisky marry with the subtle flavors of the delicate Huon salmon to produce a product unique in both its Tasmanian heritage and flavor.
