Smoked Salmon, All About Smoked Salmon on the Worldwide Gourmet

Français

Products>Fish>Smoked salmon

Smoked salmon

From the market to your plate

Other Names

Salmo salar

French: saumon fumé

Human beings have always tried to find methods of conservation to extend the life of their "catch." One of the happy results is smoked salmon, an ancient method which consists of first cleaning and filleting fresh salmon.

Steps

Salting by hand
Salting by hand is a guarantee of high-quality production. The action of salting naturally eliminates impurities and excess moisture and thus refines and balances the flavour without any additives or chemical products. Use fine (table) salt, "dry" salt (sel sec), Guérande sea salt.

Smoking
The salmon is then exposed to a hot or cold smoking.

Different kinds of wood can be used, each imparting a particular flavour: beech, evergreen branches, etc. Spices are added and sometimes a few drops of alcohol.

Hand-slicing
Mechanical slicing causes the fish to heat up. It is preferable to slice it by hand, with the knife lying very flat in order to produce long thin slices.

Recipes

Fettucine with Smoked Salmon and Sundried Tomatoes

Marinated Raw Salmon Rolls filled with Smoked Salmon Mousse

Salmon and Potato Cakes

Scrambled Egg and Smoked Salmon Millefeuilles

Smoked Salmon and Cheese Roulade

Smoked Salmon Lollipops

Smoked Salmon Toasts with 0% Fromage Frais

Smoked Salmon with Avocado and Shrimp Tian

Smoked Salmon with Green Peppercorn Mousse

Tomatoes Stuffed with Smoked Salmon

Creamy Salmon and Zucchini Timbales