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 A new recipe for Armorican émincés that will call to mind sunny Provence with its scents of peppers, tomatoes, caraway and coriander. All the pleasure of a Provence landscape will delight your mouth while you are having your aperitifs.
Armoric selects carefully boned and prepared fillets (removal of the brown fin muscle); delicately salted then smoked. Only the fillet centres are kept and cut, “duck fillet style”, into tender, generous slices. Coated with berries, whose intensity magnifies by contrast the subtlety of the salmon, these émincés will make you appreciate a new and original way of enjoying smoked salmon.
Nutrition
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