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Petrossian Smoked Fish 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. Hence, they built the first salmon smokehouse in France and began importing the most flavorful salmon from the cold waters of the North Atlantic. While their smoking method remains a family secret, they can tell you it takes 5 days of carefully supervised dry salting and cold smoking to produce their rich yet delicate smoked salmon. Savor it served on toast points or a crusty baguette, accompanied by a glass of icy Russian Vodka or Brut Champagne. |
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