Dom Petroff Smoked Salmon

TAST­ING NOTES FROM THE CURATOR

Whole fish arrive at Dom Petroff’s facil­i­ties in France to be fil­let­ed, trimmed, and hand-salt­ed before smok­ing in tra­di­tion­al man­u­al­ly oper­at­ed smoke­rooms. Each vari­ant of their smoked salmon takes its nat­ur­al fla­vor and tex­ture from the part of the sea the fish are tak­en from.

• Nor­we­gian Smoked Salmon has a soft, faint­ly sweet flesh, over­laid with a touch of beech­wood smoke.
• Scot­tish Smoked Salmon, beech-smoked, has firm flesh with a very for­ward pure and rich taste.
• Faroe Islands Smoked Salmon has a del­i­cate, sashi­mi-like tex­ture and a mild beech wood smokiness. 
• Organ­ic Smoked Salmon are smoked with beech­wood, sourced from small low-han­dling aqua­farms along the Atlantic that lend an added ten­der­ness to their meat.
• Wild-Caught Baltic Sea Smoked Salmon, lean­er and paler than their farmed coun­ter­parts, are smoked with beech­wood and have a pow­er­ful iodine taste.

PREPA­RA­TION OR PAIRINGS

Your smoked salmon will taste best if it’s tak­en out of the fridge about 15 to 20 min­utes before serv­ing. Use it in eggs Flo­ren­tine or after­noon tea sand­wich­es with cucum­ber — or slice thin lengths into risot­to or pas­ta. In France, smoked salmon is also pop­u­lar in quich­es and tarts. With capers, thin slices of bread, or even cubed mel­on, smoked salmon makes a per­fect appe­tiz­er at any gath­er­ing. With a bit of mint dip, dill sauce, or Greek yogurt dress­ing — we love Fage 5% Greek Yogurt for this — the fish’s fresh taste will be brought out to advantage.

The Bow Tie Duck has also tak­en the lib­er­ty to bring in Dom Petroff Big Bli­n­is for your pair­ing with these Smoked Salmons. 

In search of a bit of bub­bly to go with your smoked salmon? Cham­pagne is a must, but you can also have light, crisp whites wines like Sancerre or Chablis. Dry Ries­lings or Gewürz­tramin­er are also good choic­es. You can also enjoy smoked salmon with Ger­man wheat beer, malt whiskey, or even strong, Pol­ish vod­ka to com­ple­ment the iodine tastes.

AN INDUS­TRY STANDARD

While Dom Petroff is known best as a lead­ing caviar brand among major retail­ers, it has been in the salmon busi­ness from the very start. Since the brand’s incep­tion in the 1970s, even way back in the small fam­i­ly busi­ness ori­gins of the 1970s, they have been placed on a pedestal for their 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.