"Norwegian whole side of salmon, hand-salted, cold-smoked with beech wood, covered with thin sheets of red beetroot that give an intense ruby colour to the outer surface, which is gradually absorbed into the inner flesh. The beetroot sheets are natural and edible... However, for a clean, neat cut, we recommend removing the sheet before cutting the salmon. Ideal for creating tasting dishes in combination with Delicate Salmon with Nori Seaweed and Smoked Salmon with Dill." More Info