May 3, 2014
This is another sample prepared by Chez Rémi for the French Tech Club. The saumon marine refers to salmon from the sea, but this little taste also appears as saumon gravelax or cured salmon.
The salmon was cured in a salt and sugar (from notes: “sel et sucre“) brine for 24 hours and served with a gentle portion of crème fraîche.
The FTC held brunches where this food (and others) were featured alongside champagne or coffee–pick your poison–during SXSW 2014 in Austin, TX.
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