Several years spent in Denmark imbued chef Daniel Boulud, one of the luminaries of the New York dining scene, with a keen appreciation of Scandinavian smoked salmon. His rendition begins with world-renowned "label rouge" salmon, which he cures in natural French sea salt brine, then smokes in small batches over native Maine birch. The result is a smooth, buttery, and delicate salmon. Hand sliced and vacuum sealed. Shipped frozen.