Our smoked salmon come from Carlos Piernas of Carpier, an extremely well regarded Spanish producer of cold smoked seafood, confits, and more. This particular selection is cured in vodka and beetroot, imparting a bright, dynamic complexity that rewards elegant, minimal accompaniment. The salmon is sourced from the Faroe Islands, Norway, and Scotland, where clean waters and consistently frigid temperatures provide perfect conditions for healthy, fatty fish.
For the pine cone smoked salmon, a one-of-a-kind hand-built smoker is utilized to ensure that smoke passes over the fish only once, preventing any acrid overtones from developing while upholding the cleanest, most refined flavor profile we have ever encountered in smoked seafood.
Far from the average lox for bagels, this salmon has an ultra-silky, buttery consistency that melts at the edges but remains fresh and firm in the center. It is similar to eating high-quality sashimi, and we recommend enjoying it similarly - on its own, laid atop rice, or, if feeling that easy Sunday morning decadence, then draping over the best bagel that your neighborhood has to offer.