Hot Smoked Salmon Bradon Rost by Melbourne Cured
As an ode to the Welsh origins of the Melbourne Cured story, the ‘Bradan Rost’ is named so for it’s Gaelic translation, ‘Roasted Salmon’. Golden on the surface and pink on the inside, the salmon fillet is wet cured before being both cold and hot smoked over Yarra Oak creating mouthwatering flakes of decadent hot smoked salmon. A true indulgence and flavour sensation for the smoked fish lover.
Minimum Weight 180g
Serving suggestion
Delightful stirred through fresh pasta with a light cream sauce.
As an ode to the Welsh origins of the Melbourne Cured story, the ‘Bradan Rost’ is named so for it’s Gaelic translation, ‘Roasted Salmon’. Golden on the surface and pink on the inside, the salmon fillet is wet cured before being both cold and hot smoked over Yarra Oak creating mouthwatering flakes of decadent hot smoked salmon. A true indulgence and flavour sensation for the smoked fish lover.
Minimum Weight 180g
Serving suggestion
Delightful stirred through fresh pasta with a light cream sauce.
As an ode to the Welsh origins of the Melbourne Cured story, the ‘Bradan Rost’ is named so for it’s Gaelic translation, ‘Roasted Salmon’. Golden on the surface and pink on the inside, the salmon fillet is wet cured before being both cold and hot smoked over Yarra Oak creating mouthwatering flakes of decadent hot smoked salmon. A true indulgence and flavour sensation for the smoked fish lover.
Minimum Weight 180g
Serving suggestion
Delightful stirred through fresh pasta with a light cream sauce.
We're driven by passion to source, cure and craft the finest Australian cured and smoked fish, poultry and game.
Crafted from only the highest quality, locally sourced ingredients, we are committed to delivering fine foods for your enjoyment. Our authentic, artisan process infuses the products with a sumptuous smoky flavour, allowing us to savour the premium quality of the product whilst appreciating the passion and care gone into crafting it.
An historic culinary tradition, curing foods preserves the valuable protein and elongates its shelf life whilst the smoking process ensures a consistently tender and succulent quality to the final product.
