For our Scottish Label Rouge smoked salmon, we use a strictly controlled and high-quality farmed salmon. We process around two tons of salmon per year.
During his travels, our head chef Cyrill Pflugi acquired the art of smoking in Scotland. Before smoking, the salmon fillets are marinated in a secret blend of 13 herbs. Regular checks during the 12-hour smoking process are crucial. The smoke must not be too hot to prevent cooking and to avoid bitter substances in the smoked salmon.
Take a bite (or two) of Hof Maran home with you:
Whole piece for CHF 9.90/100g or
Sliced for CHF 10.80/100g,
you can get our house-smoked salmon vacuum-packed to take away.
The team at our reception will be happy to take your order by 6:00 p.m. on the evening before your departure.