Tagged with: cold smoked salmon

Thaw and serve cold with boiled potatoes and mustard-dill sauce, dill and lemon, or in the form of rolls with pickled mushrooms and herbs. First, salmon is marinated with salt, sugar, dill and pepper, and then cold smoked. This treatment makes the fish a little more dense than pickled, and a little less oily than just smoked. Freezing immediately after trapping allows you to save the taste, nutritional properties and high quality of the product. Salmon is a source of Omega-3 protein and fatty acids. This product comes from responsible fisheries certified to the standards of the Aquaculture Stewardship Council (ASC). No additives or preservatives. Only high quality ingredients.

Freezing immediately after trapping allows you to save the taste, nutritional properties and high quality of the product. Thanks to the long process of cold smoking, salmon acquires a pleasant aroma and becomes dense and slightly oily, so it is easy to cut into thin slices. Thaw and serve cold with boiled potatoes and mustard-dill sauce, dill and lemon, or in the form of tartar with lemon mint and mustard seeds in edible containers of burnt onions. Salmon is a source of Omega-3 protein and fatty acids. This product comes from responsible fisheries certified to the standards of the Aquaculture Stewardship Council (ASC). No additives or preservatives. Only high quality ingredients.