The ultimate

This salmon comes from the north of Scotland, selected with absolute respect for the product, in an authentic relationship with our producers. The fillets are cut by hand, salted with dry salt and then cold smoked, by rubbing red beech. The Royal Centre-Cut is then lifted off with dexterity in the thickest part (back) and the least fatty part of the salmon. This cut guarantees a texture that is both firm and tender, with a fine, slightly salty taste.

Origine

Scottish farmed salmon

Format

250 g or 500 g

Culinary ideas

The heart of Scottish smoked salmon is eaten in the simplest way, with toasted country bread, a few drops of lime and a knob of unsalted butter. For a more festive dish, it can be accompanied by a spoonful of caviar and sour cream on a warm blinis. An unforgettable taste finesse.