Who says Christmas meals, says smoked salmon. Introduced to Western Europe in the 19th century, smoked salmon quickly became a delicacy. However, originally smoked salmon was not a luxury product, quite the opposite. The Nordic people used this technique, smoking, to extend the life of fish. A necessity in regions where harsh winters limit food resources. This preservation method consisted of slow smoking, using local wood, which gave the fish unique flavors, but above all, it preserved its nutritional qualities. It was with the rise of breeding and modern techniques that it gained popularity, quickly becoming a noble product and today an essential at parties.
Choose your smoked salmon wisely
Not all smoked salmon is the same. The same