Somon Afumat de Casă
68 RON
Our signature house-smoked salmon is prepared using traditional French cold-smoking techniques passed down through generations. Chef Philippe Dupré carefully selects premium Norwegian salmon, which is then cured with a blend of sea salt, brown sugar, and fresh herbs before being smoked over beechwood chips for hours. The result is silky, delicate slices with a subtle smoky depth that melts on the palate. Served with traditional accompaniments including crème fraîche, capers, red onion, and freshly toasted blinis.
Ingredients
Premium Norwegian salmon, sea salt, brown sugar, fresh dill, black pepper, beechwood smoke, crème fraîche, capers, red onion, blinis, lemon.
Preparation
The salmon is hand-cured for 48 hours, then cold-smoked at controlled temperatures over beechwood for 8 hours. Rested for 24 hours before being hand-sliced to order.
