Raised in the pristine southern waters of New Zealand, this rare King Salmon represents less than one percent of the world’s salmon population.
Each fillet is trimmed and pin-boned by hand, then cured for a week to achieve its delicate texture. Brushed with Edmond Fallot Dijon mustard and topped with freshly chopped dill, it delivers bright, clean flavour with subtle depth.
Serves: 1kg (up to 12 people as an entrée size portion).
