The Norwegian smoked salmon has been rigorously selected and delicately smoked the old-fashioned way, respecting each stage of the traditional smoking process : hand salting with dry salt, smoking with beech wood and slow maturing. It is then cut by hand into 2 thin slices

Preparation :

• Salted with dry salt
• Sliced by hand
• Smoked with beech wood

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

Recipe ideas :

• Smoked Salmon Millefeuille with Lemon Mascarpone
• Bagel of Smoked Salmon, Salmon Rillettes and Cucumber