Smoked Salmon, Cambridge House Lemon Dill

Starting with the finest quality fresh Atlantic salmon, Cambridge House Lemon Dill Smoked Salmon is hand cured with pure sea salt and fresh herbs, then smoked in small batches using fallen oak logs and apple wood from the Santa Ynez Valley. Burn-aged oak chardonnay barrels complete the unique recipe. The addition of zesty lemon and dill makes this smoked salmon a natural choice for adding to salads or pastas; or serving with avocado toast or crackers and light cheese such as goat cheese or havarti. For your convenience, we proton freeze this fresh smoked salmon to maintain its high quality and extend its shelf life. Proton freezing is a quick-freeze technology that combines evenly distributed electromagnetic waves and cold air to reduce ice crystal formation and cell membrane damage. As a result, taste and texture are preserved naturally, without any additives or chemicals. About Cambridge House Based in Santa Barbara, Cambridge House is one of the few smokehouses left in the world that still smoke salmon the true traditional way using an open-fire wood burning smokehouse. Its emphasis is on tradition and craft rather than mass production, producing a full flavored yet delicate tasting salmon that cannot be achieved using conventional modern smoking methods.