Smoked Salmon Hotsmoked – Peppermix ~ 250g

SGD $12.00

Farmed in Norwegian cold & clean waters and smoked in Singapore under strict certification of ISO 22000.

A recipe developed with 30 years of experience.

We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.

Hot Smoked Salmon is a unique product made with Salmon from Norway and smoked in Singapore.

Having 30 years of experience and knowledge, our Hot Smoked Salmon is made available after a full year of testing and experimenting.

Hot Smoked Salmon 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 hot smoked salmon.

Best for



How to Store

  • Smoked in Singapore.
  • Less Salty as compared to supermarket brands.
  • Firm and Moist
  • 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 hot 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 Hot Smoked Salmon; garnish with a small sprig of dill.

3. Crunch

Cut radishes into thin slices; cover each slice with a teaspoon of chopped Hot 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 Hot 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 Hot 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, Hot 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 Hot 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 Hot Smoked Salmon, cream cheese, and chopped red onion. Add a squeeze of lemon.

9. Go Italian

Layer Hot Smoked Salmon between a slice of mozzarella and tomato and top with small fold of Hot Smoked Salmon. Drizzle with balsamic glaze; garnish with a fresh basil leaf.

10. Be a purist

Cut slices of Hot 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.


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