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

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 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 Norwegian smoked salmon with skin 1.6/1.9kg LE BORVO

Machine-sliced norwegian smoked salmon without dividers 900g-1.6kg LE BORVO

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.

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

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.