Director Nikolaj Belzer takes the viewer on a taste bud tour as he sets his lens on salmon smokery Hansen & Lydersen in London. Using a recipe dating back to 1923 and handed down through generations of Norwegian fishmongers, Ole Hansen provides his tender salmon to leading London restaurants such as Yotam Ottolenghi’s Nopi, Hakkasan’s Sake No Hana and Terence Conran’s boutique hotel-restaurant, Boundary. Skinning, deboning, salting and finally smoking each fish with his traditional blend of juniper-infused hay, the culinary journey is one steeped in tradition and taste.
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