Köket oak cold smoked Salmon


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Using local oak wood chips, the superior salmon is at first sea salt cured for 12.5 hours, rinsed and rested for a few hours, before being smoked for 24 hours.  Ending with a final resting period of minimum 12 hours, it’s a 4-day process. This gives it an amazing balance in texture and the smooth combined flavors of salt and fish. 


Salmon, salt, sugar, dill, natural aroma.