Our salmon come from carefully selected farms in the Scottish lochs.

The salmon arrive fresh in our workshops, are never frozen and their fillets are prepared by hand, salted with dry salt which gives them their preserving properties. They are then patiently smoked at low temperature over oak wood. The smoke permeates the inside of the fillets for 48 hours. This rare maturing process gives them such a subtle flavour. The fillets are then sliced by hand using traditional methods.

The heart of the Comtesse du Barry Scottish smoked salmon fillet comes from the fleshiest and least fatty part of the fillet. You'll appreciate its full flavour and firm texture for exquisite tasting moments.

Packaging : 

• 150 g : vacuum pack 

Use-by date : maximum 21 days after dispatch of your order.

Serving suggestions :
Serve diced or sliced, plain or flavoured with dill or sesame seeds.

Recipe idea :
Avocado and Ginger Salmon Heart Thin Tart