Find the most flavorful salmon & smoked fish from the cold waters of the North Atlantic at Petrossian November 8, 2008
Posted by Ambrosia in : Seafood ,
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Over sixty years ago, after introducing Paris to caviar, the Petrossian brothers decided the time was ripe for the world to discover another Russian delicacy, smoked salmon.
Tuna, Sturgeon, Scallops, Black Cod, Trout and Salmon
Petrossian unique version of traditional gravlax starts with a velvety filtet of exquisite Tsar-Cut salmon. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås, a dill and mustard sauce, either on bread of some kind, or with boiled potatoes. It’s gently cold-smoked, then marinated with dill and pepper for a taste that’s both deep and bright, and a texture that’s rich and satiny. It takes 5 days of carefully supervised dry salting and cold smoking to produce Petrossian rich yet delicate smoked salmon.
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Tags: Tuna, Smoked Salmon, Scallops, Smoked Fish, Corporate Gifts
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