FRESHLY PREPARED | SEAFOOD PRODUCTS | Sliced smoked salmon

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

027176


The excellence of a premium seafood product, hand-sliced. This smoked Scottish salmon fillet (Salmo salar) is a prestigious product of exceptional quality, specially prepared for gourmet restaurants, luxury caterers, and fine food shops. Produced in accordance with the rigorous Label Rouge specifications, this salmon guarantees a precisely controlled fat content (between 10 and 16%) and flawless trimming (bones, blood spots, and brown muscle removed). Produced using traditional methods in Brittany by Guyader, the whole fillet is hand-salted with dry salt, followed by a slow and delicate smoking process using beech wood. To preserve the structure of its fibers and ensure a flawlessly uniform appearance, each fillet is entirely hand-sliced using traditional artisanal methods. Featuring a uniform pink-orange color, this fillet offers a particularly tender texture and a balanced flavor profile, combining subtle marine notes with a discreet and elegant smoky aroma. Professional Uses, Preparation, and Storage: ► Culinary Applications: This gourmet delicatessen masterpiece instantly elevates banquet spreads, prestigious buffets, and seafood platters at fine-dining restaurants. Thanks to its consistent hand-slicing (2 to 3 mm thick), the slices separate easily and allow for precise plating under pressure. Serve it as light, airy chiffonades on warm blinis, carpaccio-style with a drizzle of lemon-infused olive oil, or use it to create high-end cocktail canapés and appetizers. Its melt-in-your-mouth texture also pairs wonderfully with a whipped cream topped with dill and horseradish. ► Preparation: To allow this salmon to release the full complexity of its flavors and regain its ideal tenderness, it is essential to open the vacuum-sealed bag and let the product rest for about 10 minutes at room temperature before plating and serving to guests. ► Storage: Fresh product vacuum-sealed on a tray, delivered in its protective black-and-gold mesh box. Store immediately upon receipt in a positive-temperature cold room at a temperature maintained between 0°C and +4°C. After opening the protective packaging, the salmon must be kept refrigerated and consumed promptly as part of your service. An exceptional regional product available at our Atelier Marée or in our Smoked Salmon section at Le Delas in the Rungis International Market.

Selected and freshly processed fish in th erespect of best practices, and a high quality requirement.

Guyader salmon and trout are prepared using traditional methods. Threaded fresh, they are salted with dry salt, washed, dried, then cold smoked with beechwood 5 to 8 hours. They are then matured about a day, depending on their size, their humidity level and their fat level. They are then sliced by hand by experienced slicers, or by machine, without cold treatment. Packed and shipped in tight flows, they guarantee freshness and traceability.
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Location in store: Frais Elaboré - Allée 30

Label Rouge

Scotland origin

a carton = 3 pieces
a piece ≃ 1.3 Kg