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Air Flown Fresh Smoked Salmon Pulpit Rock
From SGD $23.00
Our smoked salmon is farmed in Norwegian cold & clean waters and smoked in Singapore under strict certification of ISO 22000.
Less Salty & Made from Fresh Salmon.
We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.
Pulpit Rock Smoked Salmon is a unique product made with Fresh Salmon from Norway and smoked in Singapore.
Having 30 years of experience and knowledge, Pulpit Rock Smoked Salmon is made available after a full year of testing and experimenting.
Smoked products available in supermarkets today are usually made from frozen state or manufactured in Europe, and then frozen. It’s hard to come across smoked salmon in its best condition.
Research was done to make our product suit the Asian taste bud and we found most imported smoked products are often too salty for the local palate due to higher tolerance for saltiness in the west and through freezing, the smoked salmon cell burst and out flows the cured liquid which is salty and would result in a more salty profile. With that knowledge, we worked around the problem and came with a less salty smoked salmon.
- Smoked in Singapore from Air-Flown Salmon.
- Product never been frozen before or after processing.
- Less Salty as compared to supermarket brands.
- Firm and Moist
- Each slice weighs between 20 grams to 30 grams.
- Weight indicated is the minimum what you will receive
Ready to Eat Anytime, Anywhere!
Quick and easy to make and with no hard-to-find ingredients. In fact these are standard ingredients found in most kitchens on any given day.
Whether you are making a snack for yourself or looking for quick ways for your hungry guests, these ideas are guaranteed to satisfy with the least amount of effort.
1. As Simple as 1,2,3
Lay thinly sliced smoked salmon onto warm crusty bread and top with a dab of sour cream and a twist of black pepper.
2. Bite Me
Cut brown or whole-wheat bread into 2-inch squares; add 1/2 a teaspoon of horseradish sauce onto each square; top with a fold of thinly sliced Smoked Salmon; garnish with a small sprig of dill.
Cut radishes into thin slices; cover each slice with a teaspoon of chopped Smoked Salmon and a dollop of sour cream; top with a sprinkle of seasoned, grated egg yolk—hard boiled.
4. Roll it up
Spread a thin layer of cream cheese over a slice of Smoked Salmon; add half a dozen capers and a little black pepper; roll it around a spear of chilled cucumber or a grilled asparagus.
5. Posh Pepper
Layer Smoked Salmon, thinly sliced cucumber and black pepper between 4 slices of soft, buttered bread in this order: bread, Smoked Salmon, bread, cucumber, bread, Smoked Salmon, bread. Cut into bite-sized triangles.
6. Fancy Pants
Chop avocado, Smoked Salmon and mozzarella into small pieces. Layer the ingredients in martini glasses with a twist of black pepper between layers, and top off with a zig-zag of balsamic glaze.
7. Pump up the protein
Heap a cracker with egg salad—be generous with the mayonnaise—and top it off with several strips of smoked salmon and a trio of capers.
8. Impress a New Yorker
Cut a bagel from the center out into small wedges about ½-inch thick. Turn on their sides and top with Smoked Salmon, cream cheese, and chopped red onion. Add a squeeze of lemon.
9. Go Italian
Layer smoked salmon between a slice of mozzarella and tomato and top with small fold of Smoked Salmon. Drizzle with balsamic glaze; garnish with a fresh basil leaf.
10. Be a purist
Cut slices of Smoked Salmon into 1-inch strips; squeeze fresh lemon juice over each strip; add black pepper to taste; roll the strips up and spear them with a toothpick. Sprinkle with chopped dill.