Hand or machine sliced smoked salmon, string | Le Delas
Smoked salmon sliced by hand or machine, string, Scotland, Norway...
Guyader salmon are prepared using a traditional method. Filleted fresh, they are salted with dry salt, smoked over beech wood, then sliced fresh into thin, regular slices. Packed and shipped just in time, they guarantee freshness and traceability.
This salmon is sliced by hand, in thin slices. Its flesh, of a beautiful orange color, is firm and tasty. This Scottish salmon is hand salted with dry salt. Open the package 10 minutes before serving, for a perfect tasting.
This smoked salmon is made from fresh salmon fillets trimmed, boneless, and salted by hand with dry salt. Salting naturally removes impurities and moisture excess. The flavor is refined and the taste is balanced. Excess salt is removed to leave only the natural taste of salmon. This operation gives the properties necessary for the preservation of a high quality smoked salmon, without adding any chemical product or additive. This salmon is then smoked for several hours with beech wood chips, very gently, to preserve an artisanal taste. Open the packaging 10 minutes before for a perfect tasting.
This smoked salmon is made from fresh salmon fillets trimmed, boneless, and salted by hand with dry salt. Salting naturally removes impurities and moisture excess. The flavor is refined and the taste is balanced. Excess salt is removed to leave only the natural taste of salmon. This operation gives the properties necessary for the preservation of a high quality smoked salmon, without adding any chemical product or additive. This salmon is then smoked for several hours with beech wood chips, very gently, to preserve an artisanal taste. Open the packaging 10 minutes before for a perfect tasting.
Superior salmon is the guarantee of smoked salmon from certified farms and French know-how. Combined with manual slicing, this is the guarantee of a superior quality smoked salmon.
The salmon is sliced by hand for a unique texture that is both firm and chewy. It is presented without brown flesh for a perfect and refined taste.
Smoked salmon scraps (Salmo Salar) detailed in chiffonnade.
This salmon has been reared with respect for the environment, in farms located in the cold, clear waters of Norway, where it has benefited from optimal conditions. Smoked using traditional methods, this salmon retains all its unique flavour and texture. The slow, delicate smoking process produces a salmon that melts in the mouth, with a subtle, balanced flavour. For optimum enjoyment, we recommend that you take the smoked salmon out of the fridge and open it 10 minutes before eating. Defrosted product, do not refreeze.
Slices of smoked salmon are made up of small cut pieces or thin slices from the tail and collar. Mainly designed to be used in hot dishes (quiches, lasagne, etc.), they can also be enjoyed cold, added to salads or served on toast. To enjoy the full flavour when cold, we recommend leaving the packaging open for around ten minutes before eating.
Farmed fish selected for its quality, the way it is caught and the state of natural resources. The workshop does not offer wild salmon, whatever its origin.
Raised in the wild fjords of the Faroe Islands, this salmon benefits from an unspoilt environment where strong ocean currents ensure pure, cold water. L'Atelier d'Angresse works with a breeder who respects the natural cycle of the fish and their diet, particularly those of superior marine origin. The low density in the tanks means they can grow in optimum conditions. The very strong marine currents provide water of exceptional quality. GMO and antibiotic-free, this salmon is smoked using their traditional beechwood method. Fatter than Scottish salmon, it has an exceptional melt-in-the-mouth texture and a more delicate smoked flavour.