Smoked salmon, heart of fillet, Scotland, Norway... | Le Delas
Whole smoked salmon, heart of smoked salmon fillet, Scotland, Norway...
Going through a dry salting rich in 6 spices, and smoking with perfumed beech sawdust, this heart of smoked salmon fillet is an exceptional piece. Once taken as it should be on the dorsal muscle of the salmon, it is all the know-how of the house Borvo which is exercised. Fans taste it as it is.
Of exceptional quality, this heart of smoked Scottish salmon fillet is salted by hand with dry salt to naturally eliminate moisture excess and allow it to be preserved without additives. The salt excess is removed to make room for the natural flavor of the salmon, thus refined and balanced. It is smoked for several hours with beech wood chips, very gently, in an artisanal way. Open the package 10 minutes before dressing for a perfect tasting.
Of exceptional quality, this heart of smoked Scottish salmon fillet is salted by hand with dry salt to naturally eliminate moisture excess and allow it to be preserved without additives. The salt excess is removed to make room for the natural flavor of the salmon, thus refined and balanced. It is smoked for several hours with beech wood chips, very gently, in an artisanal way. Open the package 10 minutes before dressing for a perfect tasting.
Of exceptional quality, this heart of smoked Scottish salmon fillet is salted by hand with dry salt to naturally eliminate moisture excess and allow it to be preserved without additives. The salt excess is removed to make room for the natural flavor of the salmon, thus refined and balanced. It is smoked for several hours with beech wood chips, very gently, in an artisanal way. Open the package 10 minutes before dressing for a perfect tasting.
Carefully selected fish, raised in the open sea for around 3 years, with biological parasite control, balanced diet (plant and marine, certified sustainable and GMO-free), and very low density (maximum 3 fish/m³ of water).
This heart of smoked salmon fillet from Scotland, offered by Atelier d'Angresse, features delicate and tender flesh typical of traditional Scottish smoked salmon. Its smooth texture and balanced flavor ensure consistent quality. Selected by Ledelas.
Culinary uses
Enjoy sliced thinly as a starter on toasts or salads. Also suitable for verrines, cold dishes, or refined accompaniments. Perfect to enhance fish recipes or cold buffets.
Storage and preparation advice
► Keep refrigerated between 0 and 4 °C
► Consume promptly after opening
► Do not refreeze
► Remove from fridge a few minutes before serving to enhance flavors