Smoked Norwegian Salmon Sirloin
300g
This delicious product is made of the noblest part of the salmon. Discover our Norwegian salmon sirloin smoked with beech wood. Cut it to your liking for sophisticated and elegant bites with the full flavour of the sea.
Store between 0-4ºC.
15,50€
Energy Value: 861 KJ / 207 Kcal
Fats: 13 g of which saturated: 2,2 g
Carbohydrates: 0,5 g of which Sugars 0,5 g
Proteins: 22 g
Salt: 3,5 g
Omega 3 Fatty Acids (EPA + DHA): 1,9 g
Fats: 13 g of which saturated: 2,2 g
Carbohydrates: 0,5 g of which Sugars 0,5 g
Proteins: 22 g
Salt: 3,5 g
Omega 3 Fatty Acids (EPA + DHA): 1,9 g
Fish
Smoked salmon (Salmo salar) –Norwegian breeding area –, and salt
RECIPE: SALMON SIRLOIN RECIPE WITH MUSTARD VINAIGRETTE
INGREDIENTS
Smoked Norwegian Salmon Sirloin, Extra Virgin Olive Oil, vinegar, mustard, salt, pepper, zucchini and black caviar substitute.
PREPARATION
Cut the Smoked Salmon Sirloin into fillets (approximately 1 cm thick). Make a vinaigrette with Extra Virgin Olive Oil, vinegar, a generous tablespoon of mustard and a pinch of salt and pepper. Paint the plate with a little bit of the vinaigrette and place the salmon fillets, add some slices of grilled zucchini and black caviar substitute on top. Put some fresh sprouts to decorate and serve the rest of the vinaigrette separately in a bowl to dip the fillets in. Every bite will be different.
Energy Value: 861 KJ / 207 Kcal
Fats: 13 g of which saturated: 2,2 g
Carbohydrates: 0,5 g of which Sugars 0,5 g
Proteins: 22 g
Salt: 3,5 g
Omega 3 Fatty Acids (EPA + DHA): 1,9 g
Fats: 13 g of which saturated: 2,2 g
Carbohydrates: 0,5 g of which Sugars 0,5 g
Proteins: 22 g
Salt: 3,5 g
Omega 3 Fatty Acids (EPA + DHA): 1,9 g
Fish
Smoked salmon (Salmo salar) –Norwegian breeding area –, and salt
RECIPE: SALMON SIRLOIN RECIPE WITH MUSTARD VINAIGRETTE
INGREDIENTS
Smoked Norwegian Salmon Sirloin, Extra Virgin Olive Oil, vinegar, mustard, salt, pepper, zucchini and black caviar substitute.
PREPARATION
Cut the Smoked Salmon Sirloin into fillets (approximately 1 cm thick). Make a vinaigrette with Extra Virgin Olive Oil, vinegar, a generous tablespoon of mustard and a pinch of salt and pepper. Paint the plate with a little bit of the vinaigrette and place the salmon fillets, add some slices of grilled zucchini and black caviar substitute on top. Put some fresh sprouts to decorate and serve the rest of the vinaigrette separately in a bowl to dip the fillets in. Every bite will be different.
You may also like
Related products
Related products
Related products
Skandia Recipes
Subscribe now to the Skandia Newsletter to receive information straight to your inbox, including all our news, delicious recipes and promotions.
