TIME. SALT. SMOKE.
Proper smoked salmon, made slowly in Roundhay.
Scottish salmon, dry-aged, cured with Yorkshire sea salt and cold-smoked in North Leeds, in small weekly batches. Sliced by hand, sashimi-style.
OUR SALMON
Great smoked salmon starts long before the smoke.
It starts with the fish. Ours arrives whole from Loch Duart, in the north-west Highlands of Scotland, and everything we do is about letting it lead. It's dry-aged, cured with nothing but Yorkshire sea salt, then cold-smoked and rested. There's no heavy cure and no heavy smoke.
01
Dry-aged first
Rare in smoked salmon. The whole fish hangs over Himalayan salt blocks before any cure goes on, deepening the flavour and firming the texture.
02
Cold-smoked in our own smokehouse
Rare in smoked salmon. The whole fish hangs over Himalayan salt blocks before any cure goes on, deepening the flavour and firming the texture.
03
Small weekly batches
Just a few sides each week. Every stage is weighed, logged and checked by hand, and every side carries its batch number, so we can trace it all the way back to the farm and the day the fish was harvested.
Full Side
Min. 800g · Sliced or whole
Serves 12–16 as a starter, or 8 for brunch
The centrepiece, for special occasions and gifts. Sliced sashimi-style, or left whole for carving at the table.
Half Side
Min. 400g
Serves 6–8 as a starter, or 4 for brunch
Generous enough for a gathering, or a long weekend of breakfasts.
Quarter Side
Min. 200g
Serves 3–4 as a starter, or 2 for brunch
A proper introduction, for breakfast or blinis
Each side sits on a foil salmon board, wrapped by hand in breathable mineral paper and sealed with our label. A thank-you card carrying its batch number is tucked in alongside, then the whole pack is wrapped in natural hessian, tied with jute string, scorched with our mark and tagged. The hessian is outer wrapping only; the salmon never touches it.
INGREDIENTS
Salmon (Fish) (97%), Yorkshire sea salt
ALLERGY ADVICE
Allergens are shown in bold in the ingredients.
Full ingredients and allergen information is on every pack. Ordering by message or email? We will send it to you before you pay.
OUR STORY
Smoked in North Leeds, one small batch at a time.
It started with a wood-fired oven in the garden, and years spent learning how fire, time and flavour work together. Roundhay Smokehouse grew out of that, with one aim: smoked salmon given all the time it needs.
Each fish is dry-aged whole over Himalayan salt blocks, filleted, cured and rested. The sides are then hung by the tail, the traditional way, and cold-smoked in our own smokehouse. It takes around ten days from start to finish, and we would not have it any other way.
We cure with Yorkshire sea salt, weighed to the gram. It is the only ingredient besides the fish, so it had to come from home.
Every pack includes a thank-you card carrying a gyotaku print by artist Victoria Phillips. Gyotaku is a traditional Japanese art. The fish itself is inked by hand and pressed onto paper, capturing every scale.
When a batch has gone, it has gone, but the next one is never far behind.
Crafted in Leeds. Shared in Leeds.
GEOFF YOUNG , FOUNDER
FAQs
Good to know
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A side is one whole fillet of salmon, taken from one side of the fish. Our Full Side is the whole fillet, and the Half and Quarter Sides are cut from it, so every size comes from the same fish and the same batch.
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Our Full Side will be around £80, with Half and Quarter Sides priced to match. We'll confirm prices when pre-orders open in November. Register your interest and you'll hear first.
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Just two ingredients: Scottish salmon and Yorkshire sea salt, weighed to the gram. The rest is real wood smoke from our own blend. No sugar, no additives, nothing else.
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We plan to be at farmers markets across North Leeds. You'll also be able to order by email, text, WhatsApp or Instagram DM, for local delivery or collection from selected pick-up points. Register your interest and we'll let you know market dates and when the next batch is ready.
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Yes, across North Leeds for now, so every order arrives at its best. You can also collect from one of our selected pick-up points. Add your postcode when you register and we'll let you know if you're in our area. We hope to go further afield in future.
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Current NHS advice is that pregnant women should avoid ready-to-eat cold-smoked fish, including smoked salmon, unless it's cooked until steaming hot. For the latest guidance, please see the NHS website.
-
A side is one whole fillet of salmon, taken from one side of the fish. Our Full Side is the whole fillet, and the Half and Quarter Sides are cut from it, so every size comes from the same fish and the same batch.
-
Our Full Side will be around £80, with Half and Quarter Sides priced to match. We'll confirm prices when pre-orders open in November. Register your interest and you'll hear first.
-
Just two ingredients: Scottish salmon and Yorkshire sea salt, weighed to the gram. The rest is real wood smoke from our own blend. No sugar, no additives, nothing else.
-
We plan to be at farmers markets across North Leeds. You'll also be able to order by email, text, WhatsApp or Instagram DM, for local delivery or collection from selected pick-up points. Register your interest and we'll let you know market dates and when the next batch is ready.
-
Yes, across North Leeds for now, so every order arrives at its best. You can also collect from one of our selected pick-up points. Add your postcode when you register and we'll let you know if you're in our area. We hope to go further afield in future.
-
Current NHS advice is that pregnant women should avoid ready-to-eat cold-smoked fish, including smoked salmon, unless it's cooked until steaming hot. For the latest guidance, please see the NHS website.
REGISTER YOUR INTEREST
Worth the wait.
We make a few sides each week, for delivery across North Leeds or collection from selected pick-up points. Put your name down and we’ll let you know when the next batch is ready.
No payment, no obligation - we’ll let you know when the next batch is ready.
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TRADE AND PRESS ENQUIRIES
We’d love to hear from delis, farm shops, restaurants and corporate gift buyers. Press enquiries are welcome too.