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Smoked salmon steaks with string
An incomparable texture even more melting than the heart of smoked salmon.
Best before date: maximum 21 days after shipping your order. Delivery in France only.
A New Year's Eve without salmon? Comtesse wouldn't dream of it.
For the holidays, she is proposing a new recipe for smoked salmon with strings.
The secret of the incomparable texture of our smoked salmon is the string smoking: a traditional method that uses a natural smoke at low temperature. The fish is hung on the string for a much more homogeneous smoking. The interest is that the flesh is tightened; this gives an incomparable texture to the finished product.
5 to 6 steaks
Advice on preparation and accompaniment :
For 5/6 people
- Do not cook
- Peel the salmon before serving
How to eat it:
- As a starter with a small salad, presented in a fan shape
- As an appetizer, diced in verrines with avocado and a salted whipped cream
- As a "day-after" meal with a steamed potato and a lemon and chive cream sauce
Best before date: maximum 21 days after shipping your order.
Atlantic salmon raised in Norway (Salmosalar) 97%, salt 3%.