Smoked Salmon fillet heart 300g Norway
The most tender and flavoursome part of the salmon, sourced from Norway
The Caviar House Norwegian salmon fillet heart, sourced from Norway, is crafted by our partner producer Le Borvo. A French family house founded by former Michelin-starred chef Daniel Raymond, it has carried its craft forward for more than 50 years.
This fillet heart is renowned for being the most tender and flavoursome part of the salmon.
Cold-smoked over beechwood, salted and then matured over several days, it develops a delicately woody taste.
Its even flesh lends itself to every cut: thinly sliced for an aperitif, or diced for a more refined starter.
Cold chain guaranteed, on the date of your choice
- Origin
- Norway
Ingredients & allergens
- Ingredients
- Salmon Salmo salar (Norway), salt.
- Allergens
- Fish (salmon).
- Storage
- Keep between +2°C and +4°C. 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 | 2.43 g |
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FAQ
Our expert answers your questions
Which format should you choose, 300 g or 400 g?
The 300 g format suits 3 to 4 guests as a starter (about 80 g per person) or 5 to 6 for an aperitif (about 50 g). The more generous 400 g format serves 5 guests as a starter or up to 8 for an aperitif - ideal for larger gatherings.
Smoked Salmon fillet heart 300g Norway
Drawn from the upper part of the Norwegian Salmo salar, the noblest of species, our smoked salmon heart embodies all the craft carried forward by our partner producer.
It follows the same meticulous stages of production common to every Caviar House smoked salmon: salmon selected from small partner farms, slow cold-smoking over beechwood marinated in essential oils, and maturation of 24 to 72 hours.
The texture, at once firm and tender, the distinctive finely woody notes and the evenness of each slice are the signature of Le Borvo quality.