A gift from nature

Caught off the Danish island of Bornholm, this wild salmon has a light colour characteristic of its diet of small crustaceans (Krill) and tiny white fish. The know-how of our master smoker ensures a cutting of the fillets then a salting with dry salt by hand, and a light cold smoking by friction of red beech. Each smoking requires artisanal and ancestral know-how, followed by a maturation of 24 to 48 hours, which guarantees a fine and regular slicing for a memorable tasting.

Origine

Wild salmon caught in the Baltic Sea

Format

500 g

Culinary ideas

Rich in Omega 3, it is eaten on a slice of the traditional Rugbrod (Danish rye bread and cereal seed) toasted lightly buttered, accompanied by crème fraîche or a zest of lemon and a few gherkins.