Our salmon come from breeding farms in the fjords of Norway and selected with the utmost care. Salmon arrive fresh in our workshops, are never frozen. Their fillets are made by hand, salted with dry salt which gives them their conservation properties. They then patiently smoked at a low temperature in oak. During 48 hours of smoke permeates the inside of the fish fillets. This very rare refinement gives them their taste so subtle. Fillets are then sliced by hand in respect of craftsmanship.
Sesame seeds give this recipe a little crunchy, which highlights the soft texture of the thickest part and less oily salmon fillet.
The Comtesse's Pledge of Quality :
Cooked in our workshops without added preservatives