Smoked to perfection by Catsmo Smokehouse in New York, to a recipie developed and tested by Chef Daniel Boulud, this smoked salmon is as close to the platonic ideal as you can get without actually leaving the cave.
Excellent over bread and butter, with cappers and a wedge of lemon. On the other hand, some members of staff have been known to eat it straight out of the package in the cold light of the refridgerator door. It's that good.
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