PLATTER -- TRIO OF SALMON (SMOKED - TIRADITO - HALF-COOKED) / HORSERADISH CREAM / HERB TARTARE (8pers.)

Three expressions of salmon on one platter: smoked for depth, Salmon Tiradito for clean, bright intensity, and mi-cuit for a tender, just-set richness. The horseradish cream brings lift and heat, while the herb tartare keeps the finish green and precise. This trio plays on Nordic craft, where smoking and gentle curing have long been central to preserving fish with elegance. What you get : - Smoked salmon slices - Salmon Tiradito slices - Salmon mi-cuit pieces - Horseradish cream - Herb tartare (selection may vary) Portions : - 8 as apéritif - Or 4 as a light starter Serve it best : - Serve cool; take out 10–12 minutes before plating for fuller aroma. - Arrange by style and taste in order: smoked → mi-cuit → Salmon Tiradito. - Spoon horseradish cream sparingly; it is designed to cut richness. - Add good bread or blinis (optional) if you want more substance. Pairings : - Brut Champagne: acidity and fine bubbles keep the palate clean. - Dry Riesling or Sancerre: citrus notes sharpen the salmon. - Alcohol-free: sparkling apple juice, well chilled, for crisp contrast. Allergens : Fish, mustard, milk, egg. Traces possible: gluten, celery, sesame, crustaceans.