One of our Oakland shop’s best sellers, our housemade smoked salmon is also one of our kitchen’s pride and joys. First, we use sustainably raised salmon and cure it in a blend of salt, white pepper and juniper for 24 hours. Then, it’s cold-smoked at low temperature for two hours where it takes on the delicately smoky flavor and tender texture that we love about this smoked salmon.
How to use
Our Cold-Smoked Salmon is a natural fit for bagels and cream cheese and is just as delicious over rye bread with crème fraîche and dill. We also like to mix it into salads, swap it out for ham in eggs benedict, or layer it over avocado toast.
About the producer
The Market Hall Foods kitchen is a cornerstone of our business. Led by Executive Chef Scott Miller since its founding in 1987, our deli counter has garnered a loyal local following, drawing in food lovers from across the Bay Area. At the core of our kitchen’s philosophy is a commitment to sourcing sustainable, high-quality ingredients and developing long-lasting relationships with our vendors.
