Whisky brushed Cold smoked Norwegian salmon
Fresh Norwegian salmon, cured 48h with fresh dill, sea salt , brown cane sugar and mixed peppers.
Cold smoked at +4 C degrees in cold smoking fridge for 3 days with german Beech wood chips, brushed with whisky and vacuumed about 300g pieces.
Can freeze the product about 6 – 8 months and in vacuum packed in fridge about 3 weeks.
Top quality product