Description
Oak smoked salmon is a true delicacy, known for its rich, smoky flavour and tender texture. The process begins with selecting high-quality salmon fillets, which are then cured with a mixture of salt, sugar, and sometimes other spices or herbs. Once cured, the salmon is cold-smoked over oak wood chips, which imparts a subtle, yet distinctive smoky aroma and taste.
The result is a beautifully preserved piece of fish with a delicate balance of flavours: the natural sweetness of the salmon, the slight saltiness from the curing process, and the deep, smoky notes from the oak wood. It’s typically served thinly sliced and can be enjoyed on its own, with a squeeze of lemon, or as part of various dishes like bagels with cream cheese, salads, or even pasta. , it always adds a touch of elegance to the dish.
