Norwegian salmon heart

The Kaspia Norwegian Salmon Heart is the most prized part of the smoked salmon fillet: the central part, equidistant from the head and tail, where the flesh is thickest, fattest and most melting. Hand-cut from the fillet using the technique of the major salmon houses, it is the first thing connoisseurs ask for when offered a whole smoked salmon to carve at the table.

Dry-salted by hand - an ancestral technique that allows the salt to penetrate the flesh slowly without damaging or drying it - then smoked over beechwood in the Kaspia tradition, it develops a concentrated, deep flavor, where the smoke envelops without smothering the natural richness of Norwegian salmon. The flesh is remarkably supple and melting, an intense pink veined with white fat.

Remove from packaging 15 to 30 minutes before eating. Enjoy in thick, hand-cut slices, with a touch of fleur de sel and half a lemon - nothing else is necessary. It can also accompany scrambled eggs with butter, sublimate a plate of garnished blinis or crown a seafood platter.

Contents: 200g. Store between +2°C and +4°C. Consume within 2 days of opening.