New York’s Delicacy’s awarded smoked salmon is made from premium-grade Atlantic salmon fillets from the pristine waters of the Norwegian Fiords. The salmon is seasoned with pepper or dill before smoking it according to a time-honored tradition on Oak and Beechwood. The smoking imbues the salmon with a savory, lightly smoky flavor. The salmon is formed and sliced into toast-sized slices for your convenience. Delicious with a drop of honey-mustard-dill sauce on a cracker, on toasted bread as a starter, like a carpaccio.