Astara Scottish Smoked Salmon Royal Fillet (Coeur de Saumon)

Tasting Notes from the Curator

Astara Scottish Smoked Salmon, known as the Coeur de Saumon, is a culinary masterpiece that offers a transcendent taste journey. At the heart of its allure lies the delicate balance of rich, smoky notes derived from traditional Scottish smoking methods, enhancing the natural characteristics of the salmon. As you savor it, expect an evocative marine essence, as if capturing the very spirit of the sea, intertwined with a subtle sweetness borne from the fish’s natural oils that exquisitely balances the smokiness.

The flavor profile reveals a gentle smokiness that complements the salmon’s inherent flavors, indicative of meticulous artisanal preparation. Its rich buttery undertones are particularly pronounced in the heart cut, owing to a higher fat content, which adds a layer of creamy, tender notes, providing a luxurious mouthfeel. Complementing this is a mild salinity that accentuates the flavors, maintaining a harmonious balance.

Texturally, it showcases a silky smoothness with a firm yet melting quality, creating an indulgent experience with every slice. The vibrant red-orange hue is a visual testament to its freshness, enhancing the multisensory engagement of this gourmet delight.

Pairings & Suggestions

This exquisite smoked salmon is versatile, elevating a wide range of culinary experiences. For a classic breakfast or brunch, consider pairing it with freshly toasted bagels, spread generously with cream cheese, embellished with capers and thin slices of red onion. Enhance your canapés by layering it on a crispy cracker with cream cheese, garnished with fresh dill and lemon zest. Salads become creations of art when combined with mixed greens, cherry tomatoes, cucumbers, and avocado, drizzled lightly with a homemade vinaigrette.

Gourmet adventurers may use this smoked salmon in sushi rolls, using it to enhance the traditional Japanese flavors with a smoky twist, accompanied by avocado and cucumber. Lastly, accompany any dish with a glass of crisp Sauvignon Blanc or an effervescent Champagne to truly capture the salmon’s enigmatic depth.

Astara’s Legacy: From the Caspian to Your Table

Astara started its journey in 1981, founded by Jacques Nebot, a visionary influenced by his extensive experience in the caviar industry. Navigating through various ownership changes, including a sale to the Suez group in 1988 and a reacquisition in 1997, Astara retained its unwavering commitment to quality. Its heritage is deeply rooted in the Caspian Sea’s ever-rich biodiversity, setting a benchmark for premium seafood and caviar.

The brand’s evolution is marked by innovative culinary ventures like Le Coin du Caviar, a delightful intersection of casual fine dining and premium retail experiences. Emphasizing on sustainability, the brand has pioneered in offering organic and biodynamic options, appealing to eco-conscious consumers.

Whether it’s the delicate craftsmanship evident in each smoked salmon fillet or its culinary heritage, Astara continues to be a beacon of fine dining and quality, thrilling gastronomes who seek a taste of luxury with every bite.

Storage Instructions

Store the Astara Cœur de Saumon Fumé Écossais in a refrigerator set between 0°C to 3°C (32°F to 37°F). Ensure it remains in original vacuum-sealed packaging for optimal freshness until opened. Upon opening, transfer to an airtight container or reseal the original packaging tightly. Consume within 14 days of opening. For extended preservation, consider freezing by wrapping tightly in plastic and placing in a freezer-safe container, though this may alter texture.