Each fillet is expertly cut and gently cured 360° to develop a naturally low-salt profile, forming a firm outer layer with a tender centre in every cube, before being cold-smoked over beechwood for a clean, elegant aroma.
Finished with a carefully balanced sriracha finish, each cube delivers a savoury, chilli-forward character with a warm, lingering heat that builds gradually and enhances — rather than masks — the natural richness of the salmon. Crafted in small batches with exceptional care, this refined expression is designed for those who favour depth, intensity, and a confident touch of spice.
