Apéro Plate (200 gr)

For a ready-made aperitif, consider our Apéro Plate: An assortment of our 4 pre-cut fish.   This plate is composed of hot smoked salmon, cold smoked salmon, cold smoked ORGANIC trout and hot smoked sturgeon.   The salmon comes from Scotland, the trout from the Vercors and the sturgeon from the Dordogne.   The selection of suppliers is made according to criteria based on the method of breeding and feeding.   All products are produced in our premises in Auch in the Gers.   What is the difference between hot smoked and cold smoked?   Hot-smoked fish are salted with dry, unrefined salt before being smoked with beech wood and then cooked slowly at low temperature.   We add a mixture of 5 berries to it.   Cold smoked fish are simply salted with unrefined dry salt then smoked with beech wood.   For optimal tasting, take the Apéro Plate out of the refrigerator and wait a few minutes before separating the diced smoked fish using a knife.   Leave for another 15 to 20 minutes for the products to come to room temperature before eating.