A busy start to the day for Ada who has been in since the crack of dawn, smoking a batch of salmon. Before she smokes the salmon, she cures it in a dry cure of brown sugar and salt. When it comes to the smoking process, we keep things local. We use ground down whisky casks from the The Glenturret Whisky in Crieff. The rich, oak smoke gives the salmon its smoky flavour. Our salmon is available to purchase in our smokehouse, online and at various farmers’ markets across Scotland. This weekend we’ll be at Edinburgh Farmers' Market Saturday and The Market at Loch Lomond Shores on Sunday. | Falls Of Dochart Smokehouse