Cold smoked salmon (180 g steak, 2-3 p)

Coming from farms in Scotland or Ireland with the Global GAP label, our salmon is prepared in our workshops in Auch (Gers, Occitanie). It is salted by hand with dry salt before being smoked over beech wood. It is then sliced or cut into a pavé before being vacuum-packed. The long and delicate smoking gives it a balanced and powerful taste. Its flesh is low in fat, firm and tender. The cold-smoked salmon steaks can be eaten about fifteen minutes after they have been taken out of the refrigerator, as an aperitif or as a starter. Our products are ready to eat and can be frozen. Product ready to consume. To be consumed at room temperature