Chef Daniel Boulud's DB Connoisseur Smoked Scottish Salmon Chef Daniel Boulud's years in Denmark led him to appreciate the Scandanavians' refined touch with smoked salmon, and he was inspired to offer his own rendition. Daniel's recipe begins with Scottish salmon of world-renowned "Label Rouge" quality. Cured in an all-natural brine enriched with French sea salt, the salmon is lightly smoked in small batches with native Maine birch. Hand sliced and vacuum-sealed, the ensuing buttery smooth texture and delicate flavor are a revelation to the palate. Available by mail order from Browne Trading.