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French smoked salmon in chopped herb lemon dressing
During a visit to Quiberon, I found the Zone Artisanale (ZA) tucked away behind an ancient cemetery. The ZA sells artisanal products and food specialties from the region. You must know that I was as happy as a pig in mud, n’est-ce pas?
Seafood and fish are the stars of the Quiberon, which is located at the tip of a peninsula in Bretagne (Brittany). I visited Maison Lucas, a fumoir artisanal (traditional smokehouse) where everything is done by hand: the fish is filleted, salted with the revered sel de Guérande (the fleur de sel of Brittany) and smoked before it is thinly sliced for packaging. At this small maison, you can watch the artists at work and then, of course, you are treated to a small dégustation (tasting) of their products. If you are near the area, it is worth the detour to visit!
Here is an absolute favorite smoked salmon recipe, which is easy to put together and great for the holidays.
- 8 oz. smoked salmon
- 2 Tablespoons olive oil
- 1 Tablespoon vegetable oil
- 1 Tablespoon white wine vinegar
- 1 Tablespoon chopped parsley
- 1 Tablespoon chopped basil
- 1 Tablespoon chopped dill
- 2 teaspoons gin
- 2 teaspoons lemon juice
- 1/2 shallot, very finely chopped
- Salt and freshly ground pepper
- Brown bread
Arrange smoked salmon slices on a chilled plate.
Add the rest of the ingredients in a mixing bowl and whisk together.
Pour the vinaigrette ingredients over the salmon.
Serve with slices of brown bread.
PHOTO CREDITS: logo from Maison Lucas, Quiberon; salmon photo ©MrKetchum
Debra Fioritto contributes delicious French recipes to Wednesday issues of BonjourParis. Click on her name to read more about her Tour de Forks culinary tours or to collect the many recipes she has shared here.
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