Vii Gold Double Smoked Salmon

Our signature cold-smoked salmon, cured gently and smoked twice over 24 hours for unrivalled depth and complexity. We begin with ethically farmed Loch Duart salmon — chosen not just for its clean, firm flesh, but for the way it’s harvested. Each fish is swiftly and humanely slaughtered using the ikejime method, a Japanese technique that preserves muscle structure and minimises stress, resulting in exceptional texture and purity of flavour.

Our salt-only cure respects the integrity of the fish, drawing out moisture while intensifying its natural umami. The double-smoke — slow, clean, and wood-rich — doesn’t overpower, but rather deepens the experience, layer by layer. The result? A silky, rich mouthfeel and a clean finish that speaks of craftsmanship, respect, and restraint. No sugar. No shortcuts. Just pure, elemental luxury.