Smoked salmon

Smoked salmon is one of the most popular fish delicacies, prepared from the flesh of Atlantic or Pacific salmon. The fish is smoked either cold (at temperatures below 30 °C), which keeps it silky smooth and almost raw in texture, or hot (above 70 °C), resulting in fully cooked, flakier flesh. It has a distinctive smoky flavour, a delicate richness and a characteristic orange-pink colour. It is served on bread with butter, cream cheese or capers, in salads, on blinis, in sushi or as an elegant starter. It is rich in omega-3 fatty acids and high-quality protein.