Zupan’s carries the following smoked salmon from Regal:
Dill-cured smoked salmon:
Lightly smoked, then cured in a mixture of sea salt, brown sugar and dill for several days. Delicious when added to a potato salad, or wonderful when served as traditional gravlax, with a dark or rye bread and a mustard crème fraîche.
Beech wood smoked salmon:
Cured in a sea salt and brown sugar mix, then smoked slowly at a low temperature over beech wood. This versatile fish is delicious when added to pasta, salad, or atop bagels.
Pastrami-style smoked salmon:
This salmon is smoked at a low temperature with natural beech wood then crusted with a traditional pastrami spice blend of crushed black pepper, garlic and paprika. Perfect on a Reuben sandwich or on a platter with pickled vegetables & charcuterie.
Manuka wood smoked salmon:
Manuka wood has a long tradition of being used for smoking fish and game meats in New Zealand. By smoking it on the manuka for several hours, the result yields a fish that is rich in aroma, vibrant in color and delicious on the palate. Add on top of baked potatoes for a gourmet twist, or include it on your entertaining platter alongside crackers & olives.
Learn more about Regal Salmon.
