Smoked salmon sliced by hand or machine, string, Scotland, Norway...

Selection norwegian smoked salmon sliced 1.2-1.6kg LE BORVO

Sourced from Atlantic salmon (Salmo salar) raised in the cold waters of northeastern Norway, this smoked salmon is dry-salted using natural rock salt, cold-smoked over beechwood, and sliced with no compression or hardening of the flesh. Each whole fillet is reassembled on its skin and presented on a tray with 24 to 26 long, even slices, individually separated by interleaves. The flesh is supple and uniformly orange, offering a delicately smoked, lightly salted flavour with lasting aromas and a subtle hint of hazelnut. Prepared in the artisanal workshops of Le Borvo, this premium product is carefully selected by Le Delas, your Rungis-based wholesaler, to meet the standards of demanding culinary professionals. Culinary uses Ideal as a cold starter, served on Nordic-style plates, canapés, or gourmet sandwiches. It also works beautifully in composed salads, sushi rolls, catering platters, or more elaborate dishes such as soft-cooked eggs, ravioli, or salmon tartare. Storage and handling ► Store between 0 °C and +4 °C ► Open packaging 1 hour before use, keeping chilled ► Consume within 24 to 48 hours after opening ► Not suitable for pregnant women or immunocompromised individuals

Norwegian hand sliced smoked salmon 200g LE BORVO

Hand-sliced Norwegian smoked salmon with delicate texture and authentic smoky flavor. Selected by Ledelas. Culinary uses: Perfect for appetizers, on toasts, salads, or refined recipes, enhancing your dishes with elegance. Storage and preparation advice: ► Keep refrigerated between 0 °C and +4 °C ► Consume quickly after opening ► Serve chilled or at room temperature

Hand-sliced Scottish smoked salmon with skin Label Rouge 1.3/1.6kg GUYADER

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.

Hand-sliced string suspended Norway smoked salmon with skin interleaved 1.6-1.9kg GUYADER

This product replaces 027182 origin Scotland stopped by supplier.

Hand-sliced Norwegian smoked salmon 1.2-1.6kg LE BORVO

Smoked Atlantic Salmon (Salmo salar) Farmed in the cold waters of Norway (FAO area 27), this smoked Atlantic salmon is carefully prepared using traditional artisanal methods. It is dry-salted with rock-mined salt, then cold-smoked over beechwood without any additives. The salmon is sliced exclusively by hand, without freezing or firming, to preserve its delicate texture. Presented skin-on, in a reassembled fillet of approximately 24 to 26 even long slices, each piece is separated by an interleaving strip for easy handling. This salmon features a firm flesh, a uniform bright orange color, a delicate smoky aroma, and a subtle flavor lightly salted with a hint of hazelnut. Vacuum-packed on a black and silver tray, this product is guaranteed free from GMOs, colorants, and ionizing treatments. Carefully selected by Le Delas to meet the expectations of foodservice professionals seeking consistency, elegance, and authentic taste. Culinary Uses Perfect for tasting plates, refined cold appetizers, gourmet catering dishes, or premium sandwich toppings. Serve as thin slices with a squeeze of lemon, a light dill cream, on toast, blinis, or as part of a Nordic-style salad. Storage and Handling Recommendations ► Keep refrigerated between 0 °C and +4 °C ► Open the packaging 1 hour before serving, keeping it chilled ► Best consumed within 24 hours after opening (max. 48 hours) ► Not recommended for pregnant women or immunocompromised individuals

Hand-sliced Norwegian smoked salmon with skin 0.9-1.2kg LE BORVO

Hand sliced scotish smoked salmon with skin interleaved 1.5-2kg ATELIER SÖ

This smoked salmon is made from fresh salmon fillets trimmed, deboned and salted by hand with dry salt. Salt curing naturally removes impurities and excess moisture. 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.

Hand-sliced skinless Scottish smoked salmon 1.5-2kg ATELIER SÖ

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.

Hand sliced scottish smoked salmon with skin interleaved wooden box1.5-2kg ATELIER SÖ

This smoked salmon is made from fresh salmon fillets that have been trimmed, de-ribbed and salted by hand with dry salt. Salting with salt naturally eliminates impurities and excess moisture. The flavour is refined and balanced. The excess salt is removed, leaving only the natural flavour of the salmon. This operation provides the properties needed to preserve a high-quality smoked salmon, without the addition of chemicals or additives. The salmon is then gently smoked over beechwood shavings for several hours to preserve its traditional flavour. Open the packaging 10 minutes beforehand for perfect tasting.

Hand-sliced Norwegian smoked salmon with skin 1.6-1.9kg LE BORVO

Machine-sliced norwegian smoked salmon without dividers 1.2-1.6kg LE BORVO

This smoked Atlantic salmon (Salmo salar) is a flagship product of the family-owned company Le Borvo. It is machine-sliced and presented skin-on without dividers. Offering a firm texture and a beautiful, bright, even colour, it is vacuum-packed as a whole reconstituted fillet, with a net weight ranging from 1.2 to 1.6 kg. Professional culinary uses: This smoked salmon is intended for all high-end culinary uses. Its presentation without dividers makes it perfect for buffets. It can also be used in individual starters or canapés. Its organoleptic qualities (slightly salty and smoky taste, light nutty flavour) make it an ideal ingredient for toast, mixed salads or refined garnishes. Preparation and storage tips: To allow the flavours to develop, we recommend opening the packet one hour before consuming the salmon, while keeping it in the refrigerator. Once opened, it is recommended to consume it within 24 hours and no later than 48 hours.

Norwegian superior smoked salmon without spacers 4 slices 140g GUYADER

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.

Scottish superior smoked salmon 4 slices 140g GUYADER

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.

Atlantic smoked salmon Chiffonnade trimmings 500g LE BORVO

Smoked salmon scraps (Salmo Salar) detailed in chiffonnade.

Sliced Norwegian smoked salmon ±1,2kg

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.

Norway fjords smoked salmon hand sliced with skin interleaved 1.3-1.6kg GUYADER

With a very low density per cubic metre, averaging 25kg/m3 instead of 50kg/m3 in Norway, smoked salmon from the Fjords are less stressed and offer softer flesh.

Smoked Norwegian salmon skinless sliced with inserts 0,9-1,3kg GUYADER

This smoked salmon (Salmo Salar) comes from fish reared in Norway under rigorously controlled conditions. Precisely sliced to a thickness of between 2 and 3.5 mm, it is produced using a traditional process: salting with dry salt, smoking with beech wood, controlled drying and mechanical slicing for optimum consistency. Each vacuum-packed piece weighs between 0.9 and 1.3 kg, guaranteeing a beautiful presentation and ideal preservation. Its balanced flavour, soft texture and light smoky smell make it a benchmark product for caterers, restaurants and seafood departments. No additives, non-ionised, non-GMO. Perfect for buffets, seafood platters, brunches, tartars or as a coating for ballotines and makis. Its regular cut ensures fast, refined presentation, even in large volumes.

Trimmings of norwegian smoked salmon 500g ATELIER SÖ

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.

Norwegian smoked salmon sliced 1kg LE FUMOIR

This Norwegian smoked salmon is thinly sliced to offer a delicate texture and balanced smoky and marine flavors. Carefully selected, it meets the standards of demanding professionals. Selected by Le Delas. Culinary uses Serve as carpaccio, on blinis, or as a refined starter. Also perfect in composed salads, cold dishes, or festive recipes. Its precise slicing facilitates plating and presentation. Storage and preparation advice ► Store between 0 °C and +4 °C ► Consume promptly after opening ► Remove from fridge 15 minutes before serving ► Do not refreeze after opening

Hand-sliced Norwegian smoked salmon 1kg LE FUMOIR

This Norwegian smoked salmon is hand-sliced, ensuring delicate texture and finesse. Its balanced smoky and marine flavors make it a top choice for professionals. Selected by Le Delas. Culinary uses Perfect for carpaccio, on blinis, or as a gourmet starter. Also suitable for composed salads, cold dishes, and festive occasions. Hand slicing allows for elegant presentation. Storage and preparation advice ► Store between 0 °C and +4 °C ► Consume promptly after opening ► Remove from fridge 15 minutes before serving ► Do not refreeze after opening

Smoked Norwegian salmon without skin with spacers 12 slices 300g GUYADER

The slices of this smoked salmon are of the same thickness and therefore of variable weight. It is ideal for making toast for receptions, restaurants and caterers.

Scottish smoked salmon hand-sliced with skin interleaved ±1.2kg ATELIER D'ANGRESSE

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.

Scottish smoked salmon hand-sliced interleaved 10 slices ±500g ATELIER D'ANGRESSE

Scottish smoked salmon hand-sliced with spacers 4 slices ±200g ATELIER D'ANGRESSE

Faroe smoked salmon hand-sliced with spacers with skin ±1.5kg ATELIER D'ANGRESSE

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.

Scottish Smoked Salmon 4 Slices interleaved 160g ATELIER SÖ

Sourced from Atlantic salmon (Salmo salar) responsibly farmed in Scotland, this machine-sliced smoked salmon is presented in 4 fine, even slices of approximately 160 g each, separated by interleaves for easy handling. Smoked using a traditional method following dry salting and controlled curing, it features firm flesh with a vibrant orange hue, a delicate smoky aroma, and a well-balanced flavour with subtle salinity. Free from preservatives and artificial colouring. Vacuum-packed on a silver tray, it ensures excellent preservation and integrates seamlessly into professional kitchens. Culinary Uses This Scottish smoked salmon is ideal for both starters and more elaborate dishes. It can be served plain on a Nordic-style plate, arranged on blinis with tangy cream, layered in a refined club sandwich, or paired with crunchy vegetables and fresh herbs. It is also well-suited for catering presentations such as tapas, maki rolls, or verrines. Storage and Handling Instructions Store between 0 °C and +4 °C. Once opened, consume within 24 hours and keep refrigerated in an airtight container. For optimal flavour, open the packaging 10 minutes before serving.

Scottish Smoked Salmon 10 Slices interleaved 400g ATELIER SÖ

Sourced from Atlantic salmon (Salmo salar) responsibly farmed in Scotland, this sliced smoked salmon is presented in 4 fine, even slices of approximately 400 g each, separated by interleaves for easy handling. Smoked using a traditional method following dry salting and controlled curing, it features firm flesh with a vibrant orange hue, a delicate smoky aroma, and a well-balanced flavour with subtle salinity. Free from preservatives and artificial colouring. Vacuum-packed on a silver tray, it ensures excellent preservation and integrates seamlessly into professional kitchens. Culinary Uses This Scottish smoked salmon is ideal for both starters and more elaborate dishes. It can be served plain on a Nordic-style plate, arranged on blinis with tangy cream, layered in a refined club sandwich, or paired with crunchy vegetables and fresh herbs. It is also well-suited for catering presentations such as tapas, maki rolls, or verrines. Storage and Handling Instructions Store between 0 °C and +4 °C. Once opened, consume within 24 hours and keep refrigerated in an airtight container. For optimal flavour, open the packaging 10 minutes before serving.