Dom Petroff Coeur de Saumon | ūü¶ÜThe Bow Tie Duck Manila
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Dom Petroff Coeur de Saumon

The Heart of Flavor

These choice cuts of Dom Petroff‚Äôs smokes salmon are sourced from all over the North¬≠ern Atlantic, cold-smoked to per¬≠fec¬≠tion in Paris, and ready to be enjoyed at your table.

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 ‚Äď The cen¬≠ter-cut fil¬≠lets, beech-smoked, at their soft¬≠est and creamy, with¬≠out any addi¬≠tion¬≠al flavoring.
  • Gravlax ‚Äď The quin¬≠tes¬≠sen¬≠tial after¬≠noon par¬≠ty style, beech-smoked, then cured with not only salt, but sug¬≠ar and dill. This ver¬≠sion comes in thin slices.
  • Wild-Caught form the Baltic Sea ‚Äď Sourced from the lean¬≠er, paler wild-caught salmon, these cuts have a more pow¬≠er¬≠ful iodine taste com¬≠ple¬≠ment¬≠ed by beech-smoke.

PREPA­RA­TION OR PAIRINGS

Cen¬≠ter-cut salmon fil¬≠lets can be used the same way as cuts from oth¬≠er parts of the fish fil¬≠let. They are deli¬≠cious as appe¬≠tiz¬≠ers, the best way to enjoy this part of the smoked fish with few, if any, accom¬≠pa¬≠ni¬≠ments. A lemon wedge and a bit of dill, some capers too, these go a long way toward an enjoy¬≠able meal. Try some with cubed mel¬≠on slices, for a bit of extra sweet¬≠ness. And don‚Äôt for¬≠get to take your fish out of the fridge about 15 to 20 min¬≠utes before serv¬≠ing, to enjoy them at their best! 

AN INDUS­TRY STANDARD

Dom Petroff prides itself on tra¬≠di¬≠tion¬≠al meth¬≠ods that have been tried and test¬≠ed over the decades. They have come to be known as a lead¬≠ing brand for not only their caviar, but also their col¬≠lec¬≠tion of high-end seafood prod¬≠ucts. Their salmon, sourced all over North¬≠ern Europe, is man¬≠u¬≠al¬≠ly cold-smoked in Paris for dis¬≠tri¬≠b¬≠u¬≠tion to the world.

Storage Instructions

Smoked fish can be kept in the fridge for 21 days before open¬≠ing. It must be con¬≠sumed with¬≠in 48 hours afterward.