Producing and serving the finest whisky smoked salmon
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Welcome to the Falls of Dochart Smokehouse

smoked salmon Here at the Falls of Dochart Smokehouse and Scottish Tasting Counter we are guided by two simple principles – to produce and serve the finest whisky smoked salmon.

Our family-owned business is located in the village of Killin, at the head of Loch Tay. The river Dochart flows through the village. The Dochart is the most westerly of the Tay’s tributaries rising in the hills around Crianlarich, flowing gently along Glen Dochart until the pace picks up culminating in the majestic Falls of Dochart at the entrance to the village. Loch Tay is a further mile down-stream.

To produce our unique subtle whisky taste, we source the finest aged whisky casks and pound them into dust. This dust creates our aromatic smoke, which gives the salmon a rich, full-bodied flavour. Our small local team passionately care about every step of the process, from curing and smoking through to slicing and packaging - all done by hand.

Our specially selected salmon are inspected on arrival at the smokehouse by one of the family whose relationship with the Tay system goes back 60 years. Our salmon are reared in the waters of the Hebrides and the sheltered lochs of north east Scotland. We are committed to sourcing salmon from ethical and sustainable suppliers who adhere to the highest standards of conservation and quality control.

 We are now offering Sourdough and Ciabatta from the Wild Hearth Bakery in Comrie in our web shop FREE DELIVERY for orders over £50 on when you buy our Tasting bag 



Our Smoked Salmon

Our salmon is cured for up to 24 hours before the smoking process begins, this removes moisture from the salmon and adds depth to the flavour. Once the curing process has been completed, the salmon is left to dry before
being moved to our smoker.

Cold Smoked Salmon

smoked salmonCold Smoked Salmon

Smoked over our ground down whisky casks at low heat, we ensure the smoking process is never rushed - the salmon is ready when it’s ready. Once smoked we hand slice and package. That unmistakable taste of freshly smoked Salmon with a subtle hint of whisky – Glorious!!!

Smoked, hand sliced and packaged in our smokehouse, available to purchase in packs of 180g, 315g, and full 800g side.

Hot Smoked Salmon

smoked salmonHot Smoked Salmon

The process for our hot smoked Salmon is similar to the cold smoked, except for one major difference. Once cured, the salmon is Whisky smoked at a high temperature.

Smoked, hand sliced and packaged in our smokehouse, available to purchase in packs of 180g, 315g, and full 800g side.

Smoked Salmon
Champagne Bar
Tasting Counter
 

Scottish Tasting Counter and Champagne Bar

We serve champagne and prosecco, an ideal accompaniment to our freshly smoked salmon. We offer a champagne breakfast of scrambled eggs and smoked salmon until lunch time when we offer a choice of our sample or tasting plate, with champagne of course.

Sample plate – Hot & Cold Smoked Salmon, cream cheese, capers, lemon & blinis.

Taster plate – Hot & Cold Smoked Salmon, Salmon paté, capers, lemon & blinis with cream cheese. We also offer a choice of home made Chutney to accompany our Whisky smoked Falls of Dochart Cheddar and hand made oatcakes.

As well as selling our salmon in our smokehouse and through our online shop, we regularly attend farmers’ markets across Scotland. Follow us on all the major social media channels to see which markets we’re next visiting.