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We prefer salmon in its raw form or only heated so that the meat remains translucent.
Nowadays, Atlantic salmon is almost exclusively available from farms in Norway, Scotland or Ireland. Due to the reduced movement of farmed salmon, their meat is somewhat fatter and softer than that of their wild counterparts. There are major differences in the quality of farmed salmon: low stocking densities, enclosures that are more exposed to the tides (more movement) and species-appropriate feed ensure healthier, stronger and more flavoursome fish. We also prefer farms with colder water; the fish grow more slowly, which has a positive effect on quality (consistency and flavour).
We love a good salmon carpaccio as a delicious summer dish or simply as a light starter that is very easy to prepare.
Depending on the season and flavour, the carpaccio can also be refined with very finely chopped, mild red onions (in the marinade) and coriander or dill (sprinkled on the carpaccio before serving). In these cases, the zest can be omitted.