Slices of hot-smoked salmon

Salmon fillet in hot smoking with a spice crust, strips of fresh onion and olive oil.

280 ml box

Hot smoking is the most common and accepted smoking method in the world, The fish is place above the source of smoke and heat at a temperature ranging from 80 to 120 degrees The fish is roasted slowly and retains its juiciness, while absorbing delectable deep smoky flavors"