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