Norwegian Smoked Salmon (4 ounces)
Raised in the pure arctic waters of Norway, untouched by chemicals and free from added hormones, Lerøy Atlantic salmon grows at its own pace, gaining a pure and fresh taste, beautiful fat marbling and an attractive red-orange coloring.
Following century old recipe, our Atlantic salmon is carefully harvested, seasoned and skillfully cold smoked with locally sourced European beech wood.
Norwegian smoked salmon is commonly served sliced thin, either alone or on top of a bagel with cream cheese, capers, and red onion. It can also be used in a variety of other dishes, such as salads, omelets, or pasta dishes. It is a popular delicacy in many parts of the world and is considered a healthy source of protein, omega-3 fatty acids, and other nutrients.
Norwegian smoked salmon, also known as “lox” or “gravlax,” is a type of salmon that has been cured in salt and then smoked. The process of curing and smoking the salmon gives it a distinctive flavor and texture that is popular in many parts of the world.
The salmon used to make Norwegian smoked salmon is typically farm-raised Atlantic salmon from Norway, which is known for its high quality and rich flavor. The fish is first filleted and then covered in a mixture of salt and aromatics. The salmon is then left to cure in the mixture for several hours or days, depending on the desired flavor and texture.
After the curing process is complete, the salmon is rinsed and dried, and then smoked using beech wood. The smoking process can take anywhere from a few hours to several days, depending on the intensity of the smoke and the desired flavor.