Cold-smoked salmon
Our own smokehouse, alder, 1 kg
1 180 000 IDR per kg
Norwegian fillet, dry-cured for twelve hours, then eighteen hours of alder smoke at twenty-four degrees. The smoke does not bury the fish — it sits on top of it in a thin layer.
- Origin
- Our production, Bali
- Weight & grade
- 1 kg, sliced
How to serve
Sliced thin on sourdough with cream cheese and capers. Or through pasta with cream and dill.
