Faroese Salmon No. 3 - Smoked Salmon

Færøsk Laks No. 3, smoked salmon from the Faroe Islands

The Færøsk Laks No. 3 from Fangst is salmon from the Faroe Islands smoked over beechwood, preserved in rapeseed oil from the island of Bornholm. This is not paper-thin smoked salmon from a board, but tender, smoky pieces in a golden tin. One of our most popular catches from Fangst.

Smoked salmon comes to you with the Færøsk Laks No. 3 from the Danish producer Fangst: tender, smoky, and full-bodied. The salmon, Latin name Salmo salar, grows in the cool currents of the Faroe Islands and is gently smoked over beechwood. It then rests in cold-pressed rapeseed oil, ready to be opened. Unlike the thin slices of classic smoked salmon, this features whole, juicy pieces on your plate.

Beechwood smoke, tender and full-bodied

The smoked salmon tastes of warm beechwood smoke; the fillet is tender and juicy, the smoke fine and never overpowering.

Upon opening, the scent of a wood fire rises, followed by the full aroma of quality salmon. The fish melts on bread, the smoke carries, and the rapeseed oil makes it smooth. With 71 percent salmon in the tin, it consists primarily of fish, with nothing but oil and salt added. Juicy, smoky, honest.

Classic smoked salmon is cold-smoked and sliced paper-thin, but this comes as a whole piece, prepared warm over beechwood. This makes it firmer and heartier, more of a meal than a fine garnish. Anyone who loves smoked salmon will discover a bolder, richer side of it here.

Pure on bread or in a salad

Fresh bread with a little crème fraîche serves as the perfect base for the smoked salmon, garnished with dill and a squeeze of lemon.

This is Nordic tapas—simply open and share. Flaked over a salad with cucumber and egg, it is just as effective, or as part of a Nordic tapas platter. If you prefer it without smoke, try the grilled salmon; if you are looking for smoke from the sea, try the smoked herring. A dry Riesling pairs wonderfully with it.

For a quick dinner, fold the pieces into warm pasta with cream and peas, or distribute them over a baked potato with sour cream. Even folded into scrambled eggs just before serving, it adds depth to a simple breakfast.

Salmon from the Faroes, a favorite of ours

The salmon comes from the Faroes, eighteen islands in the cool North Atlantic where it grows slowly and delicately. The remote location and the clear, strong currents provide the best possible conditions.

In the cold water, the temperature barely rises above 10.5 degrees even in July, which gives the salmon its fine texture. In 2018, Martin, Rasmus, and Mikkel founded Fangst in Copenhagen; this smoked salmon is the third—and our personal favorite—of the three salmon tins. Smoked over beechwood, as Fangst has done since their very first tins.

Inside the tin, you will find mostly fish, plus cold-pressed rapeseed oil and salt, nothing else. The golden tin from Fangst, with its Scandinavian design, makes a statement on any table.

On a bagel with onions and capers

Once opened, the smoked salmon will keep in the refrigerator for about 2 days. A 110g tin is enough for two appetizers or a fine breakfast with scrambled eggs. On a bagel with cream cheese, red onions, and capers, it offers the experience of classic smoked salmon, just with more bite.

It also finds its way onto the plate in a quiche, mixed through a lukewarm lentil salad, or served with boiled potatoes and dip. On holidays, it makes a great Nordic appetizer alongside dark bread and pickled cucumbers. It tastes best served cold, so be sure to take it out of the refrigerator in time. This is the taste of the North, smoked.