After the thrills of Nordic Noir, now we have the thrills of Hansen & Lydersen, Norwegian traditional style smoked salmon. The Daylesford Farm Shop, Pimlico road plan to have an outside stall dedicated to Hansen & Lydersen smoked salmon 22nd November 2014. Hansen & Lydersen, still smoke salmon the true Norwegian way.
The Dorchester Hotel & London’s latest glitzy eatery the Firehouse reportedly source smoked salmon from Hansen & Lydersen.
Hansen & Lydersen, source the salmon from a sustainable farm in the extreme wilderness between the Norwegian Sea and the North Atlantic, and ensure that they prepare it less than 48 hours after it has been fished. . This is from one of the last family run fish farms.
Each Hansen & Lydersen salmon is carefully hand-filleted and hand-salted according to a family recipe devised by Norwegian fishmonger Lyder-Nilsen Lydersen in 1923.
It is then traditionally hung and slowly cold-smoked in the brick kiln of their Stoke Newington smokehouse where it moves in the wind for 12 hours. A unique blend of juniper and beech wood is used for a pleasantly sharp and piquant aroma. The wood shavings are responsibly sourced, 100% pure wood – with zero chemicals.
Anna Paola Cibin embroidered fish tapestry
Anna Paola Cibin embroidered fish tapestry.
