Our Domínguez Salad is made by chopping and mixing our different house specialities: smoked salmon, cod, pollock and trout.
An ideal complement to mix with crispy lettuce and salads.
An ideal complement to mix with crispy lettuce and salads.
Ingredients
SALMON (Salmo salar), TROUT (Oncorhynchus mykiss), COD (Gadus morhua), POLLOCK (Pollachius virens), sunflower oil, salt, sugar and natural smoke.
Production method: Salmon and Trout: Aquaculture. Farming area: Norway.
Cod and Pollock: Caught. Fishing area: FAO 27 Northeast Atlantic. Fishing gear: Trawls.
Conservation
- In order for the Smoked Fish Salad to maintain its perfect harmony of flavour, freshness and texture, it should always be kept at between 0 °C and 5 °C.
- It is advisable to store it in the lower part of the refrigerator, which is generally used to keep food fresh.
- Avoid bending the container or placing anything on top of it, no matter how light, because the pressure could change the original texture of the product.
- None of our products should be frozen because they lose a lot of their flavour, their texture is altered and their characteristically special nuances are modified.
- It is advisable to take the product out of the refrigerator just before it is going to be consumed; any part that is not going to be consumed should be put back in the refrigerator as soon as possible. This ensures that its full freshness is retained.
- Once opened, the best way to keep a Domínguez in perfect condition is to completely wrap it in cling film or aluminium foil.
- It should be kept out of direct sunlight.
- Once opened, consume within 5 days.
NUTRITIONAL INFORMATION
Energy value (KJ/Kcal)
1009 KJ / 242 Kcal
Fats
16,4 g
of which saturated
1,9 g
Carbohydrates
0,5 g
of which sugars
0,5 g
Proteins
22,8 g
Salt
4,2 g
Smoked Fish Salad
25,95€ (51,90 €/Kg)
FREE SHIPPING FROM € 60 (PENINSULA)
DELIVERY BETWEEN 1 AND 3 WORKING DAYS (PENINSULA)
MAXIMUM FRESHNESS GUARANTEED
Our Domínguez Salad is made by chopping and mixing our different house specialities: smoked salmon, cod, pollock and trout.
An ideal complement to mix with crispy lettuce and salads.
An ideal complement to mix with crispy lettuce and salads.
Ingredients
SALMON (Salmo salar), TROUT (Oncorhynchus mykiss), COD (Gadus morhua), POLLOCK (Pollachius virens), sunflower oil, salt, sugar and natural smoke.
Production method: Salmon and Trout: Aquaculture. Farming area: Norway.
Cod and Pollock: Caught. Fishing area: FAO 27 Northeast Atlantic. Fishing gear: Trawls.
Conservation
- In order for the Smoked Fish Salad to maintain its perfect harmony of flavour, freshness and texture, it should always be kept at between 0 °C and 5 °C.
- It is advisable to store it in the lower part of the refrigerator, which is generally used to keep food fresh.
- Avoid bending the container or placing anything on top of it, no matter how light, because the pressure could change the original texture of the product.
- None of our products should be frozen because they lose a lot of their flavour, their texture is altered and their characteristically special nuances are modified.
- It is advisable to take the product out of the refrigerator just before it is going to be consumed; any part that is not going to be consumed should be put back in the refrigerator as soon as possible. This ensures that its full freshness is retained.
- Once opened, the best way to keep a Domínguez in perfect condition is to completely wrap it in cling film or aluminium foil.
- It should be kept out of direct sunlight.
- Once opened, consume within 5 days.
NUTRITIONAL INFORMATION
Energy value (KJ/Kcal)
1009 KJ / 242 Kcal
Fats
16,4 g
of which saturated
1,9 g
Carbohydrates
0,5 g
of which sugars
0,5 g
Proteins
22,8 g
Salt
4,2 g
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