Attilus Fillet Royal
- Free gift with every order over €50
- Free delivery on orders over €100
Hand-salted. Beechwood-smoked. Silky, buttery, clean.
Smoked salmon is one of the oldest preservation methods in Northern Europe, traced back to fishing communities across Scandinavia, Scotland, and the Baltic coast. The method, curing with salt, then exposing to smoke from hardwood, was developed not as a luxury but as necessity. Cold-smoking at low temperatures preserves the fish while leaving its texture close to raw: silky, delicate, nothing like the dry flakiness of heat-treated alternatives.
Attilus applies this tradition to Norwegian Atlantic salmon (Salmo salar): farmed responsibly in the cold fjords of Norway, hand-salted by their team in Saxony-Anhalt, and slow-smoked over beech wood at carefully controlled low temperatures. No shortcuts. No shortcuts in sourcing, no shortcuts in the smoke.
Hand-salted, not brine-injected. The hand-salting process draws moisture slowly, allowing the cure to penetrate evenly without forcing liquid into the flesh, the difference is immediately apparent in the texture.
Cold-smoked over beechwood. Beech is favoured in German smoking traditions for its clean, mild aromatic character that complements rather than dominates the fish. Low-temperature smoking preserves the silky, semi-raw texture that distinguishes quality smoked salmon from mass-market alternatives.
Produced by Attilus in Jessen, Germany. Same facility as their caviar operations. Same standards.
Silky texture, close to raw salmon, not fibrous or dry. Flavour: subtly smoky, buttery, with a gentle sweetness, clean ocean freshness, and a full-bodied, slightly spiced finish. The smoke is present but never overbearing; it accentuates rather than masks.
Serve simply: on dark bread with crème fraîche and capers, on blinis, or alongside scrambled eggs. Pairs well with a dry white wine, Champagne, or vodka.
Attilus Caviar
Jessen, Saxony-Anhalt, Germany
Attilus takes its name from Attila, the Latin name for the beluga sturgeon (Huso huso), a nod to the regal history of the fish. That history stretches back to 1324, when Edward II declared sturgeon a Royal Fish: only royalty were permitted to consume it.
The Attilus facility in Saxony-Anhalt, Germany draws water from a natural underground aquifer more than 50 metres below the surface, crystal-clear and mineral-rich. The facility has run on solar power since 2018 and is monitored 24 hours a day by qualified researchers and biologists. No antibiotics are ever used.
Beyond caviar, Attilus applies the same principles of traceability and craft to smoked fish, bottarga, and salmon roe, each produced with the same care and directness that defines everything they make.
“We believe in complete transparency: every product we make can be traced back to its origin, its method, and the people behind it.”
Cold-smoked salmon is cured then exposed to smoke at temperatures below 30°C, leaving the flesh semi-raw and silky. Hot-smoked salmon is cooked during the smoking process, producing a flaky, fully-cooked texture. Fillet Royal is cold-smoked: silky, delicate, and best served as a luxury ingredient rather than a cooked fish.
Serve at room temperature or just below. Remove from the refrigerator 10 minutes before serving. Classic pairings: dark rye with crème fraîche and capers, blinis, or with scrambled eggs. Pairs well with Champagne, dry white wine, or vodka.
Keep frozen at −18°C. Thaw in the refrigerator overnight. Once thawed, store at 0–6°C and consume within 2 days. Do not refreeze once thawed.
Yes. For a memorable gift, pair the 200g Fillet Royal with a tin of Attilus caviar and a pot of crème fraîche for a complete luxury spread. Both products come from the same producer and are designed to sit side by side on a table.
Shipped frozen with ice packs. Free standard delivery on orders over £100. Express next-day delivery available at checkout. We do not accept returns on food products.
Free EU delivery on orders over €100. Standard delivery 2–5 business days. Returns accepted within 28 days.
“We believe in complete transparency: every product we make can be traced back to its origin, its method, and the people behind it.”
Smoked salmon is one of the oldest preservation methods in Northern Europe, traced back to fishing communities across Scandinavia, Scotland, and the Baltic coast. The method, curing with salt, then exposing to smoke from hardwood, was developed not as a luxury but as necessity. Cold-smoking at low temperatures preserves the fish while leaving its texture close to raw: silky, delicate, nothing like the dry flakiness of heat-treated alternatives.
Attilus applies this tradition to Norwegian Atlantic salmon (Salmo salar): farmed responsibly in the cold fjords of Norway, hand-salted by their team in Saxony-Anhalt, and slow-smoked over beech wood at carefully controlled low temperatures. No shortcuts. No shortcuts in sourcing, no shortcuts in the smoke.
Hand-salted, not brine-injected. The hand-salting process draws moisture slowly, allowing the cure to penetrate evenly without forcing liquid into the flesh, the difference is immediately apparent in the texture.
Cold-smoked over beechwood. Beech is favoured in German smoking traditions for its clean, mild aromatic character that complements rather than dominates the fish. Low-temperature smoking preserves the silky, semi-raw texture that distinguishes quality smoked salmon from mass-market alternatives.
Produced by Attilus in Jessen, Germany. Same facility as their caviar operations. Same standards.
What They're Saying
“Attilus Caviar has distinguished itself through a dedication to extraordinary quality.”
“Completely sustainable and fully traceable, caviar done right.”
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