at Gjusta
"Smoked salmon at Gjusta is house-smoked — the salmon is brined, then smoked over wood until it has a structural smokiness that is present throughout the flesh, not just on the surface. The sourdough is baked in the same kitchen. The cream cheese is not over-worked. This is the correct version of a dish that is rarely executed correctly."
— Expert, 92/100 credibilityExpert Reviews
"Smoked salmon at Gjusta is house-smoked — the salmon is brined, then smoked over wood until it has a structural smokiness that is present throughout the flesh, not just on the surface. The sourdough is baked in the same kitchen. The cream cheese is not over-worked. This is the correct version of a dish that is rarely executed correctly."
"The smoke is applied with restraint — you taste the salmon, not just the smoke. The capers are applied at the table, which means you control the quantity. The dill is fresh, which is not guaranteed at this price point. The sourdough is the best thing about this sandwich."