Our salmon is freshly flown in twice a week from Scotland
Salted 14 hours, smoked 24 hours and rested for 24 hours.
Sourced from the cold clear water of Nordic Fjords and smoked using traditional techniques.
Skinless and Vacuum Packed. Pre-sliced and ready to eat.
LeFumoir was established by Joe Bassili who learned the art of smoking salmon alongside the Masters of the Trade in Scotland. With over twenty years of experience, he has perfected the traditional techniques and trusts natural ingredients to complement his secret process. Using only salmon sourced from the freshest waters, Joe Bassili relies on ancient art to manually cure, smoke and hand slice our salmon with patience and delicacy.
Note: Actual product may be slightly different from the image