The smoked salmon fillet receives the enthralling aroma of wood, flowers and abundant local wild herbs, thus acquiring an intense and pleasantly aromatic flavor.
Completely free of bones, it is very practical and easy to eat.
It is a typical dish of the Lake Como tradition.
Salmon Rainbow Trout (Oncorhynchus mykiss), Sea salt, Local aromatic herbs, Sunflower seed oil, Spices.
Hot smoking with ground wood and aromatic herbs.
Low temperature steam.
Aquaculture Lombardy, Trentino, Veneto.
open the bag, extract the product and place it directly on the plate with the addition of a drizzle of extra virgin olive oil.
Warm consumption: Dip the sealed bag in hot water for which minute (5/6 min.), open the bag, extract the product and place it directly on the plate with the addition of a drizzle of extra virgin olive oil.
