Dom Petroff Smoked Salmon | ūü¶ÜThe Bow Tie Duck Manila

Dom Petroff Smoked Salmon

A Selection of the Atlantic

Dom Petroff smokes salmon accord¬≠ing to fam¬≠i¬≠ly tra¬≠di¬≠tions that go back all the way to the 1930s. They source their fish from the cool waters of the north Atlantic. 


Whole fish arrive at Dom Petroff‚Äôs facil¬≠i¬≠ties in France to be fil¬≠let¬≠ed, trimmed, and hand-salt¬≠ed before smok¬≠ing in tra¬≠di¬≠tion¬≠al man¬≠u¬≠al¬≠ly oper¬≠at¬≠ed smoke¬≠rooms. Each vari¬≠ant of their smoked salmon takes its nat¬≠ur¬≠al fla¬≠vor and tex¬≠ture from the part of the sea the fish are tak¬≠en from.

  • Nor¬≠we¬≠gian Smoked Salmon has a soft, faint¬≠ly sweet flesh, over¬≠laid with a touch of beech¬≠wood smoke.
  • Scot¬≠tish Smoked Salmon, beech-smoked, has firm flesh with a very for¬≠ward pure and rich taste.
  • Faroe Islands Smoked Salmon has a del¬≠i¬≠cate, sashi¬≠mi-like tex¬≠ture and a mild beech wood smokiness. 
  • Organ¬≠ic Smoked Salmon are smoked with beech¬≠wood, sourced from small low-han¬≠dling aqua¬≠farms along the Atlantic that lend an added ten¬≠der¬≠ness to their meat.
  • Wild-Caught Baltic Sea Smoked Salmon, lean¬≠er and paler than their farmed coun¬≠ter¬≠parts, are smoked with beech¬≠wood and have a pow¬≠er¬≠ful iodine taste.


Your smoked salmon will taste best if it‚Äôs tak¬≠en out of the fridge about 15 to 20 min¬≠utes before serv¬≠ing. Use it in eggs Flo¬≠ren¬≠tine or after¬≠noon tea sand¬≠wich¬≠es with cucum¬≠ber‚ÄČ‚ÄĒ‚ÄČor slice thin lengths into risot¬≠to or pas¬≠ta. In France, smoked salmon is also pop¬≠u¬≠lar in quich¬≠es and tarts. With capers, thin slices of bread, or even cubed mel¬≠on, smoked salmon makes a per¬≠fect appe¬≠tiz¬≠er at any gath¬≠er¬≠ing. With a bit of mint dip, dill sauce, or Greek yogurt dress¬≠ing‚ÄČ‚ÄĒ‚ÄČwe love Fage 5% Greek Yogurt for this‚ÄČ‚ÄĒ‚ÄČthe fish‚Äôs fresh taste will be brought out to advantage.

The Bow Tie Duck has also tak¬≠en the lib¬≠er¬≠ty to bring in Dom Petroff Big Bli¬≠n¬≠is for your pair¬≠ing with these Smoked Salmons. 

In search of a bit of bub¬≠bly to go with your smoked salmon? Cham¬≠pagne is a must, but you can also have light, crisp whites wines like Sancerre or Chablis. Dry Ries¬≠lings or Gew√ľrz¬≠tramin¬≠er are also good choic¬≠es. You can also enjoy smoked salmon with Ger¬≠man wheat beer, malt whiskey, or even strong, Pol¬≠ish vod¬≠ka to com¬≠ple¬≠ment the iodine tastes.


While Dom Petroff is known best as a lead¬≠ing caviar brand among major retail¬≠ers, it has been in the salmon busi¬≠ness from the very start. Since the brand‚Äôs incep¬≠tion in the 1970s, even way back in the small fam¬≠i¬≠ly busi¬≠ness ori¬≠gins of the 1970s, they have been placed on a pedestal for their 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.