In contrast to the Gold Label, these salmon fillets are slow-smoked in small batches over beechwood at a smokehouse in the German countryside after being hand-packed at a Danish microcannery a couple hours outside of Copenhagen.
Fold into pasta, smash with 'Nduja into a spicy, creamy dip, build a tartine on top toasted sourdough with crispy Jowl Bacon and fresh greens.
3.5 oz tin. Refrigerate after opening.
Ingredients: smoked Atlantic salmon, olive oil, salt.