180g piece of 48 hour cured and smoked New Zealand Salmon, vacuum sealed. We take fresh New Zealand Salmon fillets and cure them for 48 hours in our proprietary curing blend, including citrus, cumin and coriander. Gently smoked over feijoa wood at a low temperature, resulting in melt in your mouth deliciousness.
Can be served hot or cold. To serve hot, bring a pot of water to the boil and place vacuum bag in the pot. Turn down to a medium heat and simmer for 8 minutes.
Will keep for 7-10 days refrigerated or can be frozen. Will last 3-4 months in the freezer.
Can be used to make salmon hash, your favourite eggs Montréal, or simply with dressed greens - you choose chef!
