Pulled salmon – tender and succulent

"Slow and low" is the preparation credo: This is the mega trend in which connoisseurs become weak. Slow-cooked meat is so wonderfully succulent and it becomes so tender that it can be pulled apart with a fork. Therefore, we smoke the fresh salmon fillets at a little over 100 °C.

In the Gastro-Pack variant, you can already take it out of the package and prepare it straight away. Be creative, add seasoning sauces to your liking and you conjure up a delightful fish experience in no time, e.g .:

• Pulled salmon burger
• Pulled salmon club sandwich
• Pulled salmon burrito & wraps