Hansen & Lydersen – The smoked salmon is delicious, he is delicious , as the Blonde Norseman Ole chats about his Great Grandfather’s smoked salmon traditions. RDV Saturday 22nd Nov 2014. Stall outside the Daylesford Farm Shop on Pimlico road, London. The Dorchester & The Firehouse are reportedly fans…….we are too……

Published November 15, 2014

At Hansen & Lydersen, we smoke salmon the true Norwegian way.   We source our salmon from a sustainable farm in the extreme wilderness between the Norwegian Sea and the North Atlantic, and ensure we prepare it less than 48 hours after it has been fished. We are extremely demanding with our suppliers when it comes to sustainable harvesting standards and welfare practices. This is the best farmed salmon in the world 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 our Stoke Newington smokehouse where it moves in the wind for 12 hours. We use a unique blend of juniper and beech wood for a pleasantly sharp and piquant aroma. Our wood shavings are responsibly sourced, 100% pure wood – with zero chemicals.

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.