This delicious smoked salmon tenderloin is perfect for gourmet fish lovers. The process begins with fresh salmon covered in a dry brine, a mixture of salt and sugar. After 24 hours, the salmon is dehydrated under weight and then baked at a low temperature. This method not only ensures an exceptionally firm and tender texture but also preserves the genuine flavor of Norwegian salmon. Present it whole for a versatile tasting experience: cut it into cubes for salads, pasta dishes, or skewers. Once opened, consume within three days. Allergens: fish. Nutritional information per 100 g: 302.2 Kcal, 25.5 g of fat, 4.42 g saturates, 1.5 g carbohydrates, 0.15 g sugars, 16.63 g protein, and 3.41 g of salt.