Acme's Smoked Salmon Finest
Recipe
Over easy eggs, smooth cream cheese, cool cucumbers, luscious smoked salmon, all sandwiched between two halves of your favorite type of b...
A stunning, Scottish-style smoked salmon for those who crave more than a wee bit of flavor. Double-smoked, as tradition goes, to deliver a singularly smoldering experience.
This should be enough smoked salmon to feed your party of smoked fish fans!
To craft a smoked salmon as commanding and intense as the Scottish landscape itself, we trim, cure, and smoke the finest North Atlantic salmon over a blend of North American hardwoods. And we keep smoking it - twice as long as tradition says - to develop supremely sultry layers of brine and smoke, while preserving the salmon’s buttery feel and succulent texture.
Like a Highland brogue or an 18-year single malt, this double-smoked salmon summons the power of tradition and time. Just one taste enchants—silk, sea, and deeply smoky flavor. Serve on its own, or with a scattering of capers, and let it sing.
Salmon, Salt
May contain bones
Omega-3 fatty acids, good source of protein and gluten free.
Contains fish
Lox, smoked salmon. Tomato, tomahto? Not quite. While the two names are used interchangeably, especially here in the United States, lox is different from smoked salmon. When prepared authentically, lox is cured in salt and not, in fact, smoked at all. Although this delicacy takes on a silky texture that resembles cold-smoked salmon, it stands on its own two fins thanks to its singularly salty flavor.
Excellent as usual