Ps! We have a few unassigned sides of salmon every day should you require a side of salmon urgently. Please email or call us to enquire. 
Option 1 | you pick up your pre-ordered salmon from one of our convenient pick up points or visit our stalls where we sell salmon in 100g and 200g packs and all of our cuts.
Option 2 | we deliver the salmon you have pre-ordered to your home 
Yes we do home deliveries by scooter within reach of the smokehouse in london, for a £15 charge. Ps! We have a few unassigned sides of salmon every day should you require a side of salmon urgently. Please email or call us to enquire. 
Option 3 | we send your salmon with one of our logistic partners to your door
We use a next-day courier service through TNT, and can dispatch to most places within the UK for £15. Deliveries can leave our smokehouse Monday through Thursday. Other destinations will incur higher shipping fees. We produce to order so please place your orders as early as possible before Christmas.


  • We endeavour to deliver your order on the day you choose, but as we produce fresh to order with a finite capacity there may be a change of +/- one day depending on our production and courier companies. (deliveries can be Tuesday to Friday within and outside of London, Saturday and Sunday within London). 


Do you do home deliveries?
Yes we do home deliveries by scooter within reach of the smokehouse, for a £15 charge. 
Where do you deliver?
We deliver to the UK for a charge of £15. We can also deliver to the continent, the Channel Islands, The Scottish Highlands and Ireland, but these charges will unfortunately incur additional fees. Deliveries are usually made the day after dispatch.
When will my order arrive?
Within business hours 9-5. Please make sure you have someone to receive the parcel. If you can not be in we advice you to add special instructions with your order. Ie. Please leave by the barn door or deliver to my neighbour. The safest method is to have the salmon delivered to your work place. 
Who will deliver my parcel?
We use TNT to deliver your parcel, please use the tracking number provided to track your parcel.  It is your responsibility as a customer to be at home to receive the parcel when the product arrives. If you cannot guarantee that you will be at home please use your workplace or friends and family who can reliable receive your order. 
What does the delivery charge cover?
This covers the cost of shipping, a special wool insulated packaging and your shipping box. The wool lining is reusable and biodegradable and will not harm the environment as much as polystyrene and chemical ice. We are also against having the salmon in contact with any synthetic chemicals.
Will I receive an order confirmation?
Yes as soon as you have paid you should receive and automatic confirmation by email. 
Can I buy from overseas?
We can send to most countries but for any destinations outside of Europe please contact us to get accurate rates. All of our rates are available online. Usually £35 to anywhere in Europe. 
Can I have my salmon delivered on the weekend?
We operate 5 market stalls on Saturdays - Broadway, Maltby street, Partridges and The rosewood hotel slow food market. You can get our salmon at any of those locations. We can arrange a home delivery for the weekend but please contact us before making your order. 
I live quite close to you. Can I come to collect my food?
You can pick up your smoked salmon directly from us at both our London Smoke House and our Cotswolds Smokehouse.
Do you have a question about your order or want to amend?
send your question to orders@hansen-lydersen.com or call us on 01608 658674 
Refund policy
If you would like to cancel your order please do so at least 5 days before your delivery/pickup date and we will be happy to refund you. If you are not satisfied with the product you have received we review refunds on a case-by-case basis.

Our Salmon

How long can I keep my salmon in the fridge?
14 days after it arrives your home
How many people would a side of your smoked salmon feed?
10-12 people as a starter 
Can I freeze any of your products?
We do not recommend that you freeze any of our products.
What makes the Hansen & Lydersen salmon better than most smoked salmon you can buy?
  • We only focus on one thing: cold smoking of salmon 
  • We buy fresh salmon from one of the best sources in the world, from the oldest salmon farmer in the world, a norwegian family owned business. We have a close relationship with the farmers and stand behind their quality and sustainable aquaculture techniques.
  • Where others make many products we make one, two including our smoked salmon pate which is hand made by chefs using our smoked salmon.
  • Our salmon is never wrapped in plastic and never in contact with any chemicals. we use 100% chemical free greaseproof paper to pack the salmon in, which keeps the moisture levels right and the fish delicious. 
  • We source all our ingredients, including wrapping paper and tools from family owned companies. 
  • We smoke with real smoke from beech wood and juniper trees, and we work entirely by hand. We take great care at every stage when handling our fish.

Do you have a shop?

We consider our two smokehouse as our shop for the time being. Please do make contact before making the trip to make sure we have salmon in stock. You can also buy or smoked salmon from these selected shops:
  • Daylesford Pimlico 
  • Daylesford Notting Hill 
  • La Fromagerie 
  • General Store 

We are also at 4 markets on Saturdays Maltby street market (Bermondsey SE1), Broadway Market (E8) and, nearly every day in December at the Daylesford Shops. You can find more information on where the markets are located and how to locate us within the market on our on our find us page.  

Smokehouse tours?

Can I come and visit the smokehouse?
You are most welcome to come and visit the smokehouse, but this is by appointment only. 
Ole hansen is always keen to share his process, methods and history with you. 
Please email orders@hansen-lydersen.com
Do you do smoking courses?
We have plans to do both salmon cutting and filleting skills in the new year 2016 and have  knife sharpening courses running from the new year starting from our N16 smokehouse from February 2015. Please email orders@hansen-lydersen for dates, prices and availability and sign up for our mailing list. 



At Hansen & Lydersen, we smoke salmon the true Norwegian way.

We source our salmon from a sustainable farm in the extreme wilderness between the Norwegian Sea and the North Atlantic, and ensure we prepare it less than 48 hours after it has been fished. We are extremely demanding with our suppliers when it comes to sustainable harvesting standards and welfare practices. This is the best farmed salmon in the world from one of the last family run fish farms.  

Each Hansen & Lydersen salmon is carefully hand-filleted and hand-salted according to a family recipe devised by Norwegian fishmonger Lyder-Nilsen Lydersen in 1923. 

It is then traditionally hung and slowly cold-smoked in the brick kiln of our Stoke Newington smokehouse where it moves in the wind for 12 hours. We use a unique blend of juniper and beech wood for a pleasantly sharp and piquant aroma. Our wood shavings are responsibly sourced, 100% pure wood – with zero chemicals.

Our salmon is always made to order, and delivered pure and fresh out of the kiln. We never freeze it, we never vacuum-pack it, and we never wrap it in plastic.

The Hansen & Lydersen family recipe was devised in 1923 by fishmonger Lyder-Nilsen Lydersen.

Born in 1886, Lyder-Nilsen was a salmon fisherman in Kirkenes, a small town in Norway’s county of Finnmark, situated some 240 miles north of the Arctic Circle. His smoked salmon recipe, using a subtle mixture of juniper and beech woods, turned out a great local success in and around the Varanger Fjord.

His son Leif Lydersen, born in 1916, took over the family business in 1962, teaching his two daugthers Lil and Bodil how to smoke his traditional Kirkenes salmon. The sisters did not carry on with the smoked salmon business. Lil married Hans-Otto Hansen and moved down to the southern city of Stavanger.

It is her son, Ole Hansen, who has now brought his great-grandfather’s recipe to London.

 Ole now runs the family smokehouse in Stoke Newington, North London. True to 4 generations of Hansen and Lydersen craft, he insists on producing his salmon according to the long-standing smoking traditions that have made his family’s success for over 80 years.
We produce our salmon according to long-standing smoking traditions, true to 4 generations of Hansen and Lydersen craft. 

The smokehouse is located on Shelford Place, in Stoke Newington, North London, in an old brick building that used to hold printing works.

The salmon arrives overnight from Bremmnes Norway and is hand-filleted early in the morning, then salted and cured for around 12 hours. The smoking process can then begin :  We have our old-style smoking kiln in what used to be a reinforced boiler room, and use the building's original brick chimney.

Inside the smoking chamber, we have tried to re-create the humidity and temperature of Kirkenes, and subject our salmon with strong "wind", keeping it moving throughout the smoking process, and helping the taste migrate through the flesh. We use 100% pure juniper and beech wood flour and chips from smoked products specialist Dansk Traemel, and smoke the salmon for a minimum of 12 hours.
We are always happy to talk to people about how we do it, so come and visit us at the smokehouse! To arrange a visit please write to orders@hansen-lydersen.com

The resulting salmon is intensely delicious, strong-coloured and smooth textured: a must-try if you haven’t already!




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