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Spinneysfood Norwegian Smoked Salmon With Dill 100g

Spinneysfood Norwegian Smoked Salmon With Dill 100g
Each

Spinneysfood Norwegian Smoked Salmon With Dill 100g

Each

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Spinneysfood Norwegian Smoked Salmon With Dill 100g
each

Spinneysfood Norwegian Smoked Salmon With Dill 100g

AED 29.00

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Overview

Norwegian smoked salmon is distinguished by its peachy-pink colour, leaner ? since it has less fat - and is has a more densely smoky flavour with a more intense aroma. The texture is silky smooth, a little on the oily side, with a flavour that is subtly salty. This premium Norwegian smoked salmon with dill goes well with bread or canapes and make tasty appetizers.

Details

Spinneys is dedicated to offering our customers food of exceptional quality. All of our Spinneysfood products are produced or sourced with complete traceability from partners who share our values on quality and sustainability. Our partners and our own facilities maintain the highest food safety standards.

Preparation Guidelines

Ready to eat

Ingredients

Smoked Salmon, Rock Salt, Dill & Oak Wood Smoke.

Allergies

Contains Sea Foods.  Prepared in a facility that handles allergens including nuts.

Country of Origin

Norway

Dietary and Lifestyle

Rich in protein

Storage

Keep refrigerated

Brand

Spinneys

Details

Spinneys is dedicated to offering our customers food of exceptional quality. All of our Spinneysfood products are produced or sourced with complete traceability from partners who share our values on quality and sustainability. Our partners and our own facilities maintain the highest food safety standards.
Ready to eat
Smoked Salmon, Rock Salt, Dill & Oak Wood Smoke.
Contains Sea Foods.  Prepared in a facility that handles allergens including nuts.
Norway
Rich in protein
Keep refrigerated
Spinneys

Nutrition Facts

Typical value per 100g


Amount Per Serving
Calories 144


% Daily Value


Total Fat 6.5g


Saturated Fat 1.6g


Sodium 0.74g


Total Carbohydrates 4.4g


Protein 21.3g

Percent Daily Values are based on a 2,000 calorie diet.

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