Grocery
Smoked Salmon Pavé
What it is
This is a premium cut of salmon that has been cured and then smoked. The term 'pavé' indicates a thick, rectangular slice, suggesting a substantial and high-quality piece of fish. The 'à la ficelle' (by string) method implies a traditional smoking process where the salmon is suspended by strings, allowing for even smoke penetration and a distinct texture. It is ready to eat.
How people cook with it
Smoked salmon pavé is a versatile ingredient that can elevate many dishes. It is often served as a sophisticated appetizer or a light meal.
- On canapés
- In salads
- With scrambled eggs
- As a main course
To serve, simply remove the pavé from its packaging. You can slice it thinly or into thicker pieces, depending on your preference. It pairs wonderfully with cream cheese, dill, and lemon on blinis or toast. It can also be added to pasta dishes, quiches, or layered into sandwiches. For a simple yet elegant presentation, arrange slices on a platter with capers and red onion.
How it differs from similar foods
Compared to standard smoked salmon slices, a pavé is typically thicker and has a more solid, less flaky texture. The 'à la ficelle' smoking method can impart a deeper, more nuanced smoky flavor and a firmer bite.
Who it is for
Anyone looking to prepare an elegant appetizer or a flavorful meal.
How to keep the rest
Once opened, store any remaining smoked salmon pavé tightly wrapped in its original packaging or in an airtight container in the refrigerator. It is best consumed within a few days to maintain its freshness and delicate flavor.