Dom Petroff Coeur de Saumon

TAST­ING NOTES FROM THE CURATOR

Dom Petroff gets their fish whole from part­ner fish­eries and fish­ing com­pa­nies, then fil­lets, trims, and hand-salts their prod­ucts before cold-smok­ing in tra­di­tion­al man­u­al­ly oper­at­ed smoke­rooms. We pro­vide three vari­ants for your din­ing pleasure.

• Plain – The cen­ter-cut fil­lets, beech-smoked, at their soft­est and creamy, with­out any addi­tion­al flavoring.
• Gravlax – The quin­tes­sen­tial after­noon par­ty style, beech-smoked, then cured with not only salt, but sug­ar and dill. This ver­sion comes in thin slices.
• Wild-Caught form the Baltic Sea – Sourced from the lean­er, paler wild-caught salmon, these cuts have a more pow­er­ful iodine taste com­ple­ment­ed by beech-smoke.

PREPA­RA­TION OR PAIRINGS

Cen­ter-cut salmon fil­lets can be used the same way as cuts from oth­er parts of the fish fil­let. They are deli­cious as appe­tiz­ers, the best way to enjoy this part of the smoked fish with few, if any, accom­pa­ni­ments. A lemon wedge and a bit of dill, some capers too, these go a long way toward an enjoy­able meal. Try some with cubed mel­on slices, for a bit of extra sweet­ness. And don’t for­get to take your fish out of the fridge about 15 to 20 min­utes before serv­ing, to enjoy them at their best! 

AN INDUS­TRY STANDARD

Dom Petroff prides itself on tra­di­tion­al meth­ods that have been tried and test­ed over the decades. They have come to be known as a lead­ing brand for not only their caviar, but also their col­lec­tion of high-end seafood prod­ucts. Their salmon, sourced all over North­ern Europe, is man­u­al­ly cold-smoked in Paris for dis­tri­b­u­tion to the world.

Storage Instructions

Smoked fish can be kept in the fridge for 21 days before open­ing. It must be con­sumed with­in 48 hours afterward.