Kaempff-Kohler, exceptional caterer: A tribute to salmon

A tribute to salmon

The art of smoked salmon lies in artisanal craftsmanship that combines several meticulous steps, including salting, smoking, maturation, and slicing. This process requires great mastery to transform fresh fish into a high-quality finished product, using traditional methods that stand out from industrial processes. Patience and attention to every detail are essential to achieve the perfect flavor and texture.

The chefs at Kaempff-Kohler have mastered this art to perfection. Our smoked salmon is distinguished by its delicate taste and very fine texture.

Smoked salmon gains in splendor when served as a duo with gravlax, the raw fillet massaged with a mixture of coarse salt, sugar, and herbs, traditionally chopped dill. The fish is coated in this mixture and refrigerated to marinate, often under a weight. After marinating, the excess salt and sugar are removed, and the fillet is dried and cut into very thin slices.

The third variety is not to be overlooked compared to the other two either.
Salmon truly earns its noble status with the heart of the fillet, which is lightly salted and cold-smoked in the Russian style.

This beautiful piece presents itself almost like a magnificent gold ingot, smooth and radiant, which melts in the mouth, leaving an exceptionally refined taste.

Three ways to prepare salmon, the Kaempff-Kohler artisanal expertise,
to offer you an unforgettable taste experience.