The cold-smoked salmon is an elegant product perfect as part of a buffet or as a complementary side dish for a seafood dinner.
Cold-smoking salmon is a slow and gentle process. First, the salmon is dry-salted, then it is pressed together in baskets, resulting in a thicker salmon. When we have built up a hearth of fine wood chips, the temperature never exceeds 600 degrees, a white, clean, and compact smoke is produced. When the smoke reaches the salmon, it maintains exactly 10 degrees and does so for at least 24h. This results in a final product with mild, yet clear, smoky aromas.
The use of a super fresh salmon in this smoking process creates a wonderful cold-smoked salmon product.
Produced by: Savolax
Storage: In fridge between 0 - 2°
Storage duration: 21 days
Produced in: Sweden
Scientific name: Salmo salar
Ingredients: Salmon, Salt, Sugar
Nutritional Information:
Energy | 1000 kJ/240 kcal |
Fat | 17 g |
- of which saturates | 2,4 g |
Carbohydrates | 0,5 g |
- of which sugars | 0,4 g |
Protein | 22,6 g |
Salt | 1 g |