Hansen & Lydersen

Hansen & Lydersen

3-5 Shelford Place
London, N16 9HS

+44 (0) 7411 693 712

www.hansen-lydersen.com

Based in Stoke Newington, Hansen & Lydersen use an old-style smoking kiln and produce their salmon according to the long-standing smoking traditions that have made their family's success in Kirkenes, Northern... (more)

Products

Smoked salmon (200g pack)

£12.50 each
From Hansen & Lydersen

£12.50

Recommended by Hansen & Lydersen!

Based in Stoke Newington, Hansen & Lydersen use an old-style smoking kiln and produce their salmon according to the long-standing smoking traditions that have made their family's success in Kirkenes, Northern Norway. Hansen & Lydersen always smoke their salmon to order, hence providing an exceptionally fresh "straight-out-of-the-kiln" product. Never frozen, never vacuum-packed, and never wrapped in plastic, their smoked salmon is intensely delicious, strong-coloured and smooth textured: a must-try if you haven't already!

Every salmon is prepared less than 48 hours after it has been fished. After being carefully hand-filleted and cured with rock salt, every fish is traditionally hung and slowly cold-smoked at the smokehouse in Stoke Newington. Hansen & Lydersen smoke their salmon over a light beechwood fire to enhance the natural sweetness of the fish, adding juniper for a sharp hint of forest aroma. The family's signature wood mix gives their salmon its deliciously inimitable, very Scandinavian subtle taste.

   

Hansen & Lydersen's smoked salmon is sliced vertically (rather than in long thing strips along the length of the fish) in slightly thicker slices that enhance the natural taste and texture of the fish. This is the traditional Norwegian way to slice smoked salmon, and really shows the fish off at its best.

The top of the slice - the pellicle - is the part than comes into contact with the salt and smoke, leaving it drier in texture and flavoured with a unique mix of sweet beechwood and pungent juniper aromas. Moving down towards the bottom of the slice - the bit which attaches to the skin - you get the softer flesh with just a teasing hint of smoke: a refreshing, almost sashimi-like texture.

Recommended by Hansen & Lydersen!

Sliced-thumbnail

Every Hansen & Lydersen salmon is prepared less than 48 hours after it has been fished. After being carefully hand-filleted and cured with rock salt, every fish is traditionally hung and slowly cold-smoked at the smokehouse in Stoke Newington.&a More details…

  • Sustainably caught
  • UK
Mo
Tu
We
Th
Fr

£60.00

Recommended by Hansen & Lydersen!

The Queen Maud Royal Fillet is a generous 600g fillet from the thickest part of the salmon, nicely trimmed and ready to slice and serve. This tender loin salmon fillet has a delicate texture and a mild, sweet flavour. This is considered by many to be the best cut: the ultimate luxury for the connoisseur!

Hansen & Lydersen generally need 48 hours notice if you'd like to buy a Queen Maud fillet, however if it's urgent you can always call Hubbub to check availability on 0208 964 8790.

 

Recommended by Hansen & Lydersen!

Queen_maud_royal_fillet-thumbnail
The Queen Maud Royal Fillet is a generous 600g fillet from the thickest part of the salmon, nicely trimmed and ready to slice and serve. More details…

Please order by noon 2 days before delivery

  • Sustainably caught
  • UK
Mo
Tu
We
Th
Fr

Fresh smoked salmon pâté (180g)

£9.00 each
From Hansen & Lydersen

£9.00

Recommended by Hansen & Lydersen!

The Hansen & Lydersen smoked salmon pâté is made fresh every week by Myles Brosco, a former chef at Ottolenghi at the renowned Hansen & Lydersen smokehouse.  
 
This collaboration between the artisan salmon smoker and the artisan maker of taste "the chef" has resulted in probably the best smoked salmon pâté ever produced. 
 
Hansen & Lydersen - "Once eaten never forgotten".

 

Pate

Recommended by Hansen & Lydersen!

Pate-thumbnail
The Hansen & Lydersen smoked salmon pâté  is made fresh every week by Myles Brosco, a former chef at Ottolenghi.
 
More details…
  • Sustainably caught
  • UK
Mo
Tu
We
Th
Fr

£35.00

The King Olav Fillet is a generous 600g fillet from the bottom half of the salmon. The tail end being the thinner part of the fish, the King Olav tends to be saltier, with a slightly tougher texture that the Queen Maud. Its depth of flavour and strength of taste have made it a highly desirable delicacy amongst Norwegian men, who usually prefer this cut.

Hansen & Lydersen generally need 48 hours notice if you'd like to buy a King Olav fillet, however if it's urgent you can always call Hubbub to check availability on 0208 964 8790.

   

 

King_olav_tail_fillet-thumbnail
The King Olav Fillet is a generous 600g fillet from the bottom half of the salmon. More details…

Please order by noon 2 days before delivery

  • Sustainably caught
  • UK
Mo
Tu
We
Th
Fr

Smoked salmon (150g pack)

£8.95 each
From Hansen & Lydersen

£8.95

Based in Stoke Newington, Hansen & Lydersen use an old-style smoking kiln and produce their salmon according to the long-standing smoking traditions that have made their family's success in Kirkenes, Northern Norway. Hansen & Lydersen always smoke their salmon to order, hence providing an exceptionally fresh "straight-out-of-the-kiln" product. Never frozen, never vacuum-packed, and never wrapped in plastic, their smoked salmon is intensely delicious, strong-coloured and smooth textured: a must-try if you haven't already!

Every salmon is prepared less than 48 hours after it has been fished. After being carefully hand-filleted and cured with rock salt, every fish is traditionally hung and slowly cold-smoked at the smokehouse in Stoke Newington. Hansen & Lydersen smoke their salmon over a light beechwood fire to enhance the natural sweetness of the fish, adding juniper for a sharp hint of forest aroma. The family's signature wood mix gives their salmon its deliciously inimitable, very Scandinavian subtle taste.

   

Hansen & Lydersen's smoked salmon is sliced vertically (rather than in long thing strips along the length of the fish) in slightly thicker slices that enhance the natural taste and texture of the fish. This is the traditional Norwegian way to slice smoked salmon, and really shows the fish off at its best.

The top of the slice - the pellicle - is the part than comes into contact with the salt and smoke, leaving it drier in texture and flavoured with a unique mix of sweet beechwood and pungent juniper aromas. Moving down towards the bottom of the slice - the bit which attaches to the skin - you get the softer flesh with just a teasing hint of smoke: a refreshing, almost sashimi-like texture.

Sliced-thumbnail

Every Hansen & Lydersen salmon is prepared less than 48 hours after it has been fished. After being carefully hand-filleted and cured with rock salt, every fish is traditionally hung and slowly cold-smoked at the smokehouse in Stoke Newington.More details…

  • Sustainably caught
  • UK
Mo
Tu
We
Th
Fr

Smoked salmon (300g pack)

£17.95 each
From Hansen & Lydersen

£17.95

Based in Stoke Newington, Hansen & Lydersen use an old-style smoking kiln and produce their salmon according to the long-standing smoking traditions that have made their family's success in Kirkenes, Northern Norway. Hansen & Lydersen always smoke their salmon to order, hence providing an exceptionally fresh "straight-out-of-the-kiln" product. Never frozen, never vacuum-packed, and never wrapped in plastic, their smoked salmon is intensely delicious, strong-coloured and smooth textured: a must-try if you haven't already!

Every salmon is prepared less than 48 hours after it has been fished. After being carefully hand-filleted and cured with rock salt, every fish is traditionally hung and slowly cold-smoked at the smokehouse in Stoke Newington. Hansen & Lydersen smoke their salmon over a light beechwood fire to enhance the natural sweetness of the fish, adding juniper for a sharp hint of forest aroma. The family's signature wood mix gives their salmon its deliciously inimitable, very Scandinavian subtle taste.

   

Hansen & Lydersen's smoked salmon is sliced vertically (rather than in long thing strips along the length of the fish) in slightly thicker slices that enhance the natural taste and texture of the fish. This is the traditional Norwegian way to slice smoked salmon, and really shows the fish off at its best.

The top of the slice - the pellicle - is the part than comes into contact with the salt and smoke, leaving it drier in texture and flavoured with a unique mix of sweet beechwood and pungent juniper aromas. Moving down towards the bottom of the slice - the bit which attaches to the skin - you get the softer flesh with just a teasing hint of smoke: a refreshing, almost sashimi-like texture.

H_l-thumbnail

Every Hansen & Lydersen salmon is prepared less than 48 hours after it has been fished. After being carefully hand-filleted and cured with rock salt, every fish is traditionally hung and slowly cold-smoked at the smokehouse in Stoke Newington.&a More details…

  • Sustainably caught
  • UK
Mo
Tu
We
Th
Fr

Smoked salmon (400g pack)

£24.00 each
From Hansen & Lydersen

£24.00

Based in Stoke Newington, Hansen & Lydersen use an old-style smoking kiln and produce their salmon according to the long-standing smoking traditions that have made their family's success in Kirkenes, Northern Norway. Hansen & Lydersen always smoke their salmon to order, hence providing an exceptionally fresh "straight-out-of-the-kiln" product. Never frozen, never vacuum-packed, and never wrapped in plastic, their smoked salmon is intensely delicious, strong-coloured and smooth textured: a must-try if you haven't already!

Every salmon is prepared less than 48 hours after it has been fished. After being carefully hand-filleted and cured with rock salt, every fish is traditionally hung and slowly cold-smoked at the smokehouse in Stoke Newington. Hansen & Lydersen smoke their salmon over a light beechwood fire to enhance the natural sweetness of the fish, adding juniper for a sharp hint of forest aroma. The family's signature wood mix gives their salmon its deliciously inimitable, very Scandinavian subtle taste.

 

Hansen & Lydersen's smoked salmon is sliced vertically (rather than in long thing strips along the length of the fish) in slightly thicker slices that enhance the natural taste and texture of the fish. This is the traditional Norwegian way to slice smoked salmon, and really shows the fish off at its best.

The top of the slice - the pellicle - is the part than comes into contact with the salt and smoke, leaving it drier in texture and flavoured with a unique mix of sweet beechwood and pungent juniper aromas. Moving down towards the bottom of the slice - the bit which attaches to the skin - you get the softer flesh with just a teasing hint of smoke: a refreshing, almost sashimi-like texture.

Sliced-thumbnail

Every Hansen & Lydersen salmon is prepared less than 48 hours after it has been fished. After being carefully hand-filleted and cured with rock salt, every fish is traditionally hung and slowly cold-smoked at the smokehouse in Stoke Newington.More details…

  • Sustainably caught
  • UK
Mo
Tu
We
Th
Fr

£70.00

Hansen & Lydersen's Whole Side Classic fillet is a perfect choice for dinner parties and family gatherings. A Whole Side Classic is approximately 1.2-1.3kg of freshly smoked salmon, can be kept for 10 days in the fridge and will feed 2-3 people for a week. It is prepared whole, trimmed and ready to slice and serve. If you prefer it to be sliced for you, please let Hansen & Lydersen know in your order notes.

Hansen & Lydersen generally need 48 hours notice if you'd like to buy a whole side, however if it's urgent you can always call Hubbub to check availability on 0208 964 8790.

   

Whole_side_classic-thumbnail
Hansen & Lydersen's Whole Side Classic fillet is a perfect choice for dinner parties and family gatherings. More details…

Please order by noon 2 days before delivery

  • Sustainably caught
  • UK
Mo
Tu
We
Th
Fr