Köket Manuka Smoked Salmon (frozen best before)


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The balanced texture and flavors give a delicate sweetness from the manuka wood, slight saltiness from curing & enhanced by a smooth creaminess from the premium fat marbling. Using the Manuka (honey) wood chips, the superior salmon is at first sea salt cured for 12.5 hours, rested for a few hours once rinsed before being smoked for 24 hours over the Manuka chips.  Ending with a final resting period of minimum 12 hours, it’s a 4-day process and the taste speaks for itself.


Salmon, salt, sugar, dill, natural aroma, Manuka