As an entrée or for the main course, salmon is a met that can be served at every stage of a holiday meal.
Its pretty color and its texture both cooked and raw, will allow you to make delicious dishes, as pleasant to look at as to taste.

Discover our selection of special recipes without further delay!

Savory craftsmanship and respect for the product make salmon a very popular product for Christmas meals or for New Year's Day. Aimé for its taste and nutritional qualities, the salmon adapts to all desires.
Specialist in salmon, Didier Trentacosta opens in 2014 its 6th Parisian shop Autour du Saumon . Organic salmon, farmed salmon or wild salmon, it tells us everything about salmon.

Can we say that salmon is especially cooked at Christmas?

If previously salmon were exclusively consumed during the holiday season, it is no longer the case now. In the end, in the past salmon was a valued and valued product that was rarely available. This is why the salmon was one of the essential recipes of Christmas. Since then, its consumption has been democratized and it is eaten on all occasions.

Do you have tasting tips to give us in time for Christmas?

To taste different salmon, what I advise is a Scandinavian plate. Ideal for Christmas or New Year's Eve dinner. You can alternate Irish salmon, softer and more balanced with wild, stronger, more powerful, more pronounced salmon. You can even add other products like smoked halibut, smoked eel, smoked trout or smoked swordfish. Enriched with a touch of good pepper and accompanied by black bread, toasted toas and a little cream, a delight!

Many salmon bloom in store when Christmas arrives. But how to recognize a good salmon?

A good salmon must have firm, crisp and creamy flesh. If your salmon, for example, has a slightly pasty flesh, it means that it has definitely been thawed. To be distinguished from others, good salmon must live in cold water, have space to swim and currents to go up. The more sporting the salmon, the better. Its fat and flesh must be balanced. The color of the salmon flesh is not a true criterion since the color of the meat of the salmon depends on what it eats. A salmon that feeds, for example, small white-footed fish such as sardines or herring, will be paler than a salmon that feeds on shrimp, but no less good. On the other hand, for a salmon to be good, it must be ensured that it was fed exclusively from marine products.

Smoked salmon is a great success on Christmas tables. What is its particularity?

Beware, smoked industrial salmon must not be confused with fast-paced and artisanal methods. It is this salmon that has been a great success in our shops for the holidays. To smoke salmon artisanally, you have to let time and respect all these steps:

- The thread of the salmon: the central ridge is removed to make nets.
- All the other edges are removed by hand.
- Salmon are salted by hand before being allowed to stand for 24 hours.
- The salmon is desalted.
- It is left to rest on plates, in large fridges, so that the water evaporates.
- Salmon smoked: the master smoker (like the master refiner for cheeses) determines the smoking time necessary for the smoke to penetrate the meat of the salmon, between 8 and 12 hours on average.
- Finally, the salmon fillets are put back in the fridges to allow them to mature 24 more hours.