Hot smoked salmon, four peppers, 240 gr.

This variety takes the base of hot-smoked salmon and elevates it with a crispy and aromatic coating of four types of pepper.

An ideal option for those looking for a flavour with more character and depth.

Since this salmon already has a strong flavor thanks to the pepper, the side dishes should be simple.

• Appetizer: serve it in pieces on blinis or crackers with a little crème fraîche to soften the spiciness.
• Main course: accompanied by boiled potatoes with butter and dill; the neutral potato perfectly balances the intensity of the pepper.