Smoked Norwegian Salmon
Slowly smoked in the Scandinavian tradition, our Norwegian salmon has an exquisite flavour, texture and aroma. Taste the real treasure of Norway’s waters.
Expiration: 35 days.
Store between 0-4ºC.
Salmon in Extra Virgin Olive Oil, mayonnaise, Dijon mustard, boiled egg, pickles, capers and pickled onions.
Combine the mayonnaise, a teaspoon of Dijon mustard, capers, and the boiled egg with the finely chopped pickled ingredients, in a small bowl and stir until well blended and creamy. Spread the tartar sauce on the toasts and add the salmon slices in extra virgin olive olive on top. Serve them, decorating with olives. The perfect appetizer, smooth, and fresh.
You may also like
Subscribe now to the Skandia Newsletter to receive information straight to your inbox, including all our news, delicious recipes and promotions.