Yarra Valley Smoked Salmon Pearls

Australian salmon roe, salt cured for 72 hours with red gum salt, then cold smoked over local Mountain Ash hardwood.

Cold smoking is the part that matters. The roe never gets hot enough to cook, so the grains stay whole and still burst — the smoke goes into them rather than setting them. What comes out is mild and gently smoky, sitting behind the roe's own salinity instead of covering it.

Why Choose It?

• Cold smoked: the grains stay intact and the burst survives.
• Mountain Ash hardwood: a local timber, and a mild smoke rather than a harsh one.
• Red gum salt cure: 72 hours, which firms the roe before it ever sees smoke.
• Australian made: Yarra Valley roe, cured and smoked here.
• Gentle, not aggressive: the smoke supports the roe instead of burying it.

How To Use It:

• On a seafood platter: a spoonful beside oysters and prawns.
• Through pasta: folded in off the heat, with cream or just butter.
• As a canapé: on blinis, cucumber or a soft boiled egg.
• Over smoked salmon: the two smokes work together rather than competing.

The One Rule:
Never heat it and never let it sit warm. Heat collapses the pearls into paste, and the burst is the entire reason to buy them. Spoon them onto a finished dish, not into a hot pan.

Storage:
Keep refrigerated. Once opened, eat within a couple of days. Do not freeze.

Allergen:
Contains fish.

Smoke that goes in, not over. Order now.