There’s smoked salmon, and then there’s the smoked salmon we serve at OEB.
Our cold-smoked salmon comes from Canada Smoked Fish Co., a second-generation, family-owned Canadian company that has spent more than 20 years perfecting its craft. Behind every fillet is a process built on time, tradition and a serious attention to detail. And when you learn what goes into making it, you understand why it earned a place on the OEB menu.
It starts with really good salmon
For Canada Smoked Fish Co., the process starts with carefully selected Atlantic salmon before moving to their facility in Mississauga, Ontario, where every fish is cleaned and prepared by hand.
The company was founded in Eastern Canada more than two decades ago and is now in its second generation. Despite its growth, the approach has remained decidedly hands-on, with a focus on quality, freshness and traditional techniques.
then comes the secret
This is where things get interesting. Canada Smoked Fish Co. uses a process refined over generations, combining its family recipes with traditional smoking techniques.
Each fillet is prepared and cured using the family’s signature spice blends. Then comes the part you can taste but never see on your finished plate: 20 days of cold smoking over all-natural maple woodchips.
Rather than rushing the process, the salmon is given time to develop its rich flavour and delicate smokiness. Once it’s ready, each fillet is carefully pre-sliced and vacuum-sealed to preserve its freshness. The entire process is done without added preservatives or artificial flavouring.
why we choose it
At OEB, sourcing isn’t simply about finding an ingredient that tastes good. We look for quality, craftsmanship and consistency — ingredients that can perform the way our chefs expect them to, plate after plate and restaurant after restaurant.
Canada Smoked Fish Co. brings that same attention to detail to its salmon. Their cold-smoked salmon is buttery, delicate and subtly smoky, giving our chefs an ingredient that can hold its own while working alongside some very OEB flavours.
Think brown butter hollandaise. Fried capers. Fresh dill. Poached eggs. And, of course, herb potatoes fried in beef tallow.
find it on the menu
On The One That Did Not Get Away, cold-smoked salmon meets wilted spinach on a butter croissant, topped with poached eggs and brown butter hollandaise.
Our Laks Scramblette brings together cold-smoked salmon, green onions, fried capers and fresh dill, served with herb potatoes and artisan toast.
And then there’s A-Lotta-Laks Breakfast Poutine: cold-smoked salmon with artisan cheese curds, fresh dill, fried capers, poached eggs and brown butter hollandaise over our herb potatoes.
Want to go off-script? Add cold-smoked salmon to our Avocado Toast for a little something extra.
what you don't see, but can taste
When your plate hits the table, you see the finished dish. What you don’t see are the more than 20 years spent honing the craft. The family recipes. The hands that prepare each fillet. The maple woodchips. Or the 20 days that go into smoking the salmon before it ever reaches an OEB kitchen. But you can taste them. Because great food starts long before it reaches the kitchen — and sometimes, the secret really is in the smoke.
Taste it for yourself.
