Cold-smoked sliced peppered salmon. The production process starts on the same day that the salmon is taken from the fjord. First the fish is dry-salted. The salt is then washed off and the fillet is dried before being smoked together with juniper berries and beech chips. After the fish has dried, it’s deboned and sliced, and coated in a pepper mixture. It is then vacuum-packed and weighed for the customer.