Cold-smoked sides of Scottish salmon, sliced fine and served with capers, lemon and brown bread. The country's defining export plate and a fixture of Edinburgh hotel breakfast service.

Scottish salmon smoking goes back to commercial fish-curing of the eighteenth century, originally for preservation during the seasonal landings on the Tay and Tweed. The modern cold-smoke method, oak-smoked at 25C over two days, dates to commercial operations in the 1920s and was carried by the Edinburgh hotel breakfast trade into international export. The major Edinburgh-area smokehouses (Inverawe, Hebridean Smokehouse, Marrbury) supply the city's bistros and supermarkets. The conventional plate runs three or four slices per cover with capers, red onion, lemon and buttered brown bread.

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