Smoked Salmon

The spectacular result of dry salting (extractive osmosis firming the flesh) and cold smoking (never exceeding 28°C). The phenolic and formaldehyde compounds from the slow combustion of wood penetrate the surface of the salmon. This technique sets the raw, melting structure of the fatty fish while protecting it against bacteria. Highly thermally fragile, it is eaten raw or incorporated into a hot cream at the precise moment of service to diffuse its wood-fire aroma.