Our salmon comes from carefully selected farms on the Scottish lochs.

In our workshops in Brioude in the heart of the Auvergne, the capital of French salmon since 1892, we take the greatest care in the production of our Scottish smoked salmon.

The salmon arrive fresh, 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 beechwood. The smoke permeates the fillets for 48 hours.

This very rare maturing process gives them their subtle taste. The fillets are then sliced by hand in the traditional way.

Best before date : maximum 21 days after dispatch of your order.

Tasting advice :

Preparation : Keep refrigerated. Take the salmon out of the fridge and its packaging at least 10 minutes before eating.

Presentation :
- On a blini with or without double cream
- On toasted and buttered plain muffins
- In a mille-feuille with alternating slices of salmon and mascarpone seasoned with lemon and chives.