Upgrade your salad with oak-smoked salmon ribbons

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Upgrade your salad with oak-smoked salmon ribbons

For all those lazy spring lunches and low-key summer suppers on the way, you can’t go wrong with delicious, sustainably farmed Norwegian salmon.


Raised in the cold, clear waters of Norway, this fish offers a clean flavour and texture that comes from a slow, natural growth process and exceptional regulations to ensure food safety.

Choose between cold-smoked salmon ribbons (always fresh, never frozen), poached salmon portions or hot-smoked salmon portions – where the fish is fully cooked in a hot kiln for enhanced flavour and deliciously succulent meat. Whatever you choose, it’s bound to raise your dish to new heights.


Serve oak-smoked salmon ribbons with shaved fennel and celery, romaine lettuce or watercress, cucumber ribbons, green tomatoes and fresh peas. Make a dressing with sour cream, a squeeze of lime juice, and salt and pepper. Serve with a toasted baguette and lime wedges.


TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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