Smoked Salmon 'Balmoral' - Cambridge House

Having been called the "the best smoked salmon in the world" by the New York Times, Cambridge House Smoked Salmon is a must-try for any salmon lover!

Cambridge House's Balmoral cold smoked award-winning lox derives its name from Scotland's Balmoral Castle, a nod to the traditional Scottish Highland technique used in its preparation. The result is a medium, slightly sweet smoked flavor and rich buttery texture that's reminiscent of the Scottish Highlands cure.

Starting with the highest quality fresh Atlantic salmon, the fillets are hand-cured with sea salt, brown sugar and herbs, then smoked in small batches using aged oak whisky barrels. The salmon is then fully trimmed by hand to remove all dark meat, sliced paper thin, and vacuum packed fresh.

For optimum flavor and texture, remove a portion to be served from the refrigerator and leave at room temperature for 30 minutes before serving. Serve on its own with freshly squeezed lemon juice and cracked black pepper, or with bagels and cream cheese. For the ultimate indulgence pair with some Calvisius caviar or salmon roe!

Kosher certified, with no artificial preservatives.

Sustainability

Cambridge Balmoral smoked salmon is only sourced from ASC Certified salmon farms. The Aquaculture Stewardship Council is an independent non-profit organization and labeling organization that establishes protocol on farmed seafood while ensuring
sustainable aquaculture.

Ingredients:farmed Atlantic salmon, salt, celery, brown sugar, oak whiskey smoke

Unopened: Store unopened packaged fresh in refrigerator for up to two weeks; or may be stored in freezer longer term. Opened: Use within 4 days.

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