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Scandinavia’s cold seas and responsible fishing define the SJ?RAPPORT series. This salmon has been cured and then cold-smoked to get a naturally fresh taste – great as a buffet dish or with cooked food.
6,95 €
First cured in salt, sugar, dill and pepper, then cold-smoked, meaning slightly firmer than cured salmon yet naturally fresh, less oily than cold-smoked salmon yet mildly smoky.
Defrost and serve cold with various dishes. Great with boiled potatoes and mustard and dill sauce. Also perfect as a buffet dish with dill and lemon, as starter or in a wrap to eat on an excursion.
This product has met the ASC’s global standard for responsibly farmed seafood.
Freezing shortly after catch preserves the taste, nutritional value and quality.
At Christmas, Easter and Midsummer, cured salmon is a must on Swedish dining tables. Without salmon, there is no real Swedish celebration ? but the popular fish is also enjoyed for everyday meals.
Javea, Benitachell, Teulada, Benissa, Moraira, Calpe, Altea, Alfaz del Pi, La Nucia, Polop, Benidorm, Villajoyosa, Alicante, Oliva, Ondara, Pedreguer, Gata, Jalon, Lliber, Benidoleig, Pego, Orba.
Elche, Balsicas, Torrevieja, Los Alcazares, Guardamar, Mar Menor Golf Resort, San Javier, San Pedro, Orihuela, Algorfa, Santa Pola, Sierra Golf, Torrevieja, Quesada.
The company “FLATPAXABIA” is independent and not in anyway part of, or linked to, IKEA™
