for undefined of Fillet Rossini Smoked Salmon & Roe
For Fillet Rossini, we only use the fine piece of fillet from the back of the salmon; the “Coeur de Filet”. This premium Norwegian salmon is delicately hand salted, and hung in the traditional method before being slowly smoked.
This lengthy process ensures that the salmon retains a firm texture and flavour intensity. We recommend that you cut the fillet vertically in ½ cm thick pieces. This gives it the solid bite that best shows off this bestselling cut.
Rich in Omega 3
· No use of antibiotics or hormones
· Premium aquaculture production
· Delicious taste and firm texture
97% farmed Atlantic SALMON (Salmo salar), 3% salt, natural smoke
NUTRITIONAL DATA per 100 grams:
Energy: 675 kJ/161 kcal, Fat: 8,4 g (of which saturates: 1,6 g), Carbohydrates: 0,0 g (of which sugars: 0,0 g), Protein: 21,4 g and Salt: 3,0 g
traditionally smoked &
Salmon from Rossini Caviar is produced by traditional smoking methods where salmon is hand salted and smoked in a beech wood smoke house for 20-28 hours. This method differs significantly from the modern industrialized smoking process; it’s more time consuming and thus more costly. It is a lengthy process that requires experience and constant monitoring of the salmon but it is this timetested method that brings out all the important flavour nuances in the finest smoked salmon. It is a lengthy process that requires experience and constant monitoring of the salmon but it is this timetested method that brings out all the important flavour nuances in the finest smoked salmon.