SuperValu Signature Tastes Smoked Salmon Ribbons (80 g), €4.99
For a distinctly delicate flavour, the salmon are salted and naturally smoked over applewood chips for a minimum of 10 hours before each side is expertly trimmed, sliced and packed.
SuperValu Signature Tastes Smoked Salmon Ribbons (80 g), €4.99
For a distinctly delicate flavour, the salmon are salted and naturally smoked over applewood chips for a minimum of 10 hours before each side is expertly trimmed, sliced and packed.
Signature Tastes Dill & Black Pepper Smoked Salmon (100 g), €4.99
For a distinctly delicate flavour, the salmon are hand-salted and naturally smoked over applewood chips for a minimum of 10 hours before each side is expertly trimmed, sliced and packed
Signature Tastes Pil Pil Prawns (140 g), €4.99
SuperValu Signature Tastes King Prawn Pil Pil
Signature Tastes Salmon Gratin (200 g), €4.99
SuperValu Signature Tastes Salmon Gratin
Signature Tastes Scallops & Prawns with Italian Crumb & White Wine Sauce (170 g), €4.99
SuperValu Signature Tastes Prawn & Scallop Gratin
SuperValu Signature Tastes Applewood Smoked Salmon (100 g), €4.99
Our smoked salmon comes from Ireland's oldest seafood company Dunn's of Dublin. A family business established in 1822, currently run by the Ecock family. Dunn's use only the finest ingredients to produce our Signature Tastes smoked salmon. For a distinctly delicate flavour, the salmon are hand - salted and naturally smoked over applewood chips for a minimum of 10 hours before each side is expertly trimmed, sliced and packed.
SuperValu Signature Tastes Dingle Gin Infused Smoked Salmon (100 g), €4.99
Finished with an infusion of Dingle Gin for a fresh, floral character with a hint of juniper. Our smoked salmon comes from Ireland's oldest seafood company - Dunn's of Dublin. A family business established in 1822, currently run by the Ecock family. Dunn's use only the finest ingredients to produce our Signature Tastes smoked salmon. The salmon are hand-salted and naturally smoked over applewood chips for a minimum of 10 hours. After this, they are gently infused with Dingle Gin which imparts an unmistakeable, yet delicate flavour. Finally, each side is expertly trimmed, sliced and packed.