|How to Store|
Smoked Salmon – Pre Sliced ~ 500g
Smoked in Norway by Norsk Sjomat.
Our salmon fillets are dry salted by hand and smoked on beech wood to give it a smooth and delicate flavor.
We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.
Norsk Sjømat is a leading Norwegian processor of salmon and trout, located in Stranda, Norway.
The smoked salmon production continues to be based on Norwegian traditional recipes handed down from generation to generation.
For over two decades, their focus has been on providing our customers with healthy, delicious salmon and trout products made from sustainably farmed fish.
Their well established reputation and high focus on customer satisfaction have allowed us to remain one of Europe’s top salmon manufacturers.
- Smoked in Norway.
- Ready to eat
- 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 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.