Produced by Zalmhuis Steur, this premium smoked Atlantic salmon comes from responsibly managed fisheries with no use of antibiotics in the cold waters of northern Norway. The firm texture of the fish makes it ideal for traditional smoking. Each salmon is expertly filleted, dry-cured with salt for 12 hours, then gently smoked at a low temperature for 8 to 15 hours to develop its delicate flavour and silky texture. Every fillet is carefully inspected and hand-packed to ensure exceptional quality. It is ideal for breakfast, salads, canapés or served simply with fresh bread and lemon.