Our salmon comes from carefully selected farms in the Norwegian fjords.

The salmon arrive fresh, 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 beechwood. The smoke permeates the fillets for 48 hours. This very rare maturing process gives them their subtle flavour. The fillets are then sliced by hand using traditional methods.
 
Our heart of Norwegian smoked salmon fillet comes from the fleshiest and least fatty part of the fillet, and is particularly soft. Practical, it can be served as an aperitif, as a starter or for cooking.

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.