Whole Smoked salmon, sliced Norway
The signature whole smoked salmon of Caviar House
The Caviar House whole sliced smoked salmon (1.2 kg) is crafted from the benchmark salmon species, the “Salmo salar”, raised in the pure waters of Norway.
It is then smoked at low temperature over beechwood, slowly and evenly.
The smoke thus penetrates the flesh consistently while preserving its tenderness.
The result is a unique texture, both tender and firm, sliced by hand.
A generous format, ideal for grand receptions and family gatherings.
Cold chain guaranteed, on the date of your choice
- Origin
- Norway
Ingredients & allergens
- Ingredients
- Salmon Salmo salar (Norway), salt.
- Allergens
- Fish (salmon).
- Storage
- Le Borvo whole salmon keeps in the refrigerator between +2°C and +4°C, in sealed packaging. Store between +2°C and +4°C in sealed packaging until ready to serve. Once opened, it is best to enjoy them within two days.
Nutritional values
| Energy | 840 kJ / 201 kcal |
|---|---|
| Fat | 12,3 g, of which saturates 1,95 g |
| Carbohydrates | <0,5 g, of which sugars <0,5 g |
| Protein | 22.4 g |
| Salt | 2.4 g |
Choose options
FAQ
Our expert answers your questions
What is the difference with the Whole Sliced Gravlax Salmon 1.2 kg?
The whole sliced smoked salmon is smoked over beechwood alone. On the palate, you find its woody notes and its tender yet firm texture, with no marinade.
The Gravlax 1.2 kg adds a further step after smoking: a Scandinavian marinade (salt, sugar, dill, Nordic spices) that brings herbaceous and spiced notes. The whole sliced smoked salmon is the great benchmark classic, while the whole sliced Gravlax salmon offers an original touch, inspired by Scandinavian cuisine.
How many people does 1.2 kg serve?
A whole sliced salmon of 1.2 kg serves around 15 guests as a starter (60-80 g per person), 10 to 12 guests as a main course (100-120 g) or some thirty guests for an aperitif (30-50 g). It is the ideal format for grand receptions and year-end celebrations.
What is the benefit of cold or low-temperature smoking?
Smoking at 25°C is a low-temperature smoking, also known as “cold” smoking. It preserves the natural tenderness of the salmon flesh, while allowing the beechwood aromas to diffuse evenly. This artisanal method, devised by Daniel Raymond from the very founding of Le Borvo in 1972, gives Caviar House salmon its characteristic woody signature.
Is the whole salmon already sliced?
Yes, the salmon is entirely sliced by hand by our partner smoked-salmon producer Le Borvo, renowned for a craft passed down for more than 50 years. The fine, even slices allow an immediate, refined presentation, with no further cutting needed.
Whole Smoked salmon, sliced Norway
Our partner producer, the family house Le Borvo, was founded in 1972 in Burgundy by Daniel Raymond, a former Michelin-starred chef. The secret behind the excellence of our salmon lies in the artisanal method that made its name: a slow, even smoking at 25°C over beechwood marinated in essential oils. This steady diffusion of aromas at low temperature preserves the natural tenderness of the flesh, while lending it its delicately woody aromatic signature. After maturation of 24 to 72 hours to perfect the taste and texture, the salmon is entirely sliced by hand. The result: a unique texture, at once tender and firm, ideal for your moments of sharing.