VelvetSmoked salmon comes two ways: silky cold-smoked slices for bagels and blinis, and moist, flaky hot-smoked fillets cooked over smouldering wood. Either way, a short cure of salt and sugar seasons the fish and the smoke gives it its deep, savoury flavour.
Smoked salmon comes two ways: silky cold-smoked slices for bagels and blinis, and moist, flaky hot-smoked fillets cooked over smouldering wood. Either way, a short cure of salt and sugar seasons the fish and the smoke gives it its deep, savoury flavour.
Smoked salmon comes two ways: silky cold-smoked slices for bagels and blinis, and moist, flaky hot-smoked fillets cooked over smouldering wood. Either way, a short cure of salt and sugar seasons the fish and the smoke gives it its deep, savoury flavour.
Smoked salmon comes two ways: silky cold-smoked slices for bagels and blinis, and moist, flaky hot-smoked fillets cooked over smouldering wood. Either way, a short cure of salt and sugar seasons the fish and the smoke gives it its deep, savoury flavour.
Smoked salmon comes two ways: silky cold-smoked slices for bagels and blinis, and moist, flaky hot-smoked fillets cooked over smouldering wood. Either way, a short cure of salt and sugar seasons the fish and the smoke gives it its deep, savoury flavour.
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