Norwegian Smoked Salmon

Kaspia Norwegian Smoked Salmon is the culmination of an exceptional production chain that has been selected and maintained for decades: Atlantic salmon. Salmo Salar raised for three to five years in the Norwegian fjords, in pure, highly oxygenated waters, until they reach a weight of 3 to 9 kg, guaranteeing dense, melt-in-the-mouth flesh. Kaspia selects its suppliers from the best farms in Norway, and personally oversees traditional beechwood smoking.

Beech wood is chosen for its gentle, even burn, which imparts a fine, slightly woody, smoky fragrance to the fish, without ever masking the natural flavor of the salmon. The slices are hand-cut in the tradition of the great salmon houses - long, thin, uniform, without skin or bones. The flesh is a deep salmon pink, marbled with silky white fat.

Remove the package from the refrigerator 30 minutes before serving, to allow the flesh to regain its full aromatic expression. Arrange the slices on a slightly warm plate, with half a lemon, Malossol gherkins and a dollop of dill crème fraiche. A few salmon roe slices in the center complete the picture.

Contents: 160g (2 slices). Store between 0°C and +4°C. Consume within 2 days of opening.