We smoke over real alder every morning, and the first hot-smoked batch reaches the counter before noon. Hot-smoked salmon, smoked whitefish and gravlax are made in-house, as are the kitchen's terrines and mousses.
The morning batch as whole fillets and portions. Often sells out by afternoon — call and reserve yours.
Whole whitefish the traditional way. Fatty, delicate, best as it is on rye bread.
Cured salmon and whitefish, terrines and mousses are made by hand in the same house.