We serve hand-smoked salmon from Centralrøgeriet at Restaurant Kronborg. The salmon has been spiced and salted by hand, left to mature for two days and smoked over an open fire for two more days. All this to ensure our guests smoked salmon with optimum aroma, taste and texture.

“Danish restaurants and hotels have begun procuring hand-smoked salmon made with great old school craftsmanship. Chefs praise the salmon’s better aroma, taste and texture,” writes journalist Lars Dahlager in the MAD (FOOD) section of Danish daily, Politiken, on Sunday 4 March 2012.

The Salmon with the Best Aroma, Taste and Texture
Journalist Lars Dahlager from MAD has visited Københavns Røgeri and Centralrøgeriet; two of the last remaining smokehouses in Denmark to still hand-smoke their salmon. This means that they spice and salt the salmon by hand and leave them to mature for two days before smoking them over an open fire for two more days. All this to ensure the consumers smoked salmon with optimum aroma, taste and texture.
At Restaurant Kronborg we have been serving the savoury hand-smoked salmon from Centralrøgeriet in Nordhavn, Copenhagen since October 2011.

More Hand-smoked Salmon
Read the article ”Danskerne svigter den håndrøgede laks” (sorry, in Danish only)
by Lars Dahlager in the MAD section of Politiken.
Or enjoy an open-faced sandwich with hand-smoked salmon at Restaurant Kronborg, preferably with a glass of Jacobsen Saaz Blonde.