Smoked salmon tartare Benfumat

Buying smoked salmon tartare Benfumat is always a good idea because smoked salmon tartare Benfumat is a preparation ready to be consumed with blinis. This set can be accompanied by a dry white wine, as well as manzanilla or finos de Jerez.

Why buy Benfumat?

Because at Benfumat they have been making smoked products since 1982. The company was born in Barcelona from the need of María Vidal, owner of the Grupo Semon stores and restaurants, to find producers from whom to buy the salmon she was looking for. Fleeing from the strong Norwegian conservation methods, where the smoke monopolized all the flavor, they created their own production system: lighter, with less intensity of smoke and less salt. Little by little they begin to expand their commercial activity spreading throughout the country, selling to specialized stores, caterers and prominent restaurants. The smoking technique they use is the same for all the fish they work with. With the exception of the eel –whose process is carried out hot–, they apply the cold technique.

And it is that the philosophy of the company seems simple, but it is not: “Tradition, quality and innovation are our claims, although it is strange to mix antagonistic concepts”. For Tomàs Fernández, commercial director of the company, the process that Benfumat follows to the elaboration of its smoked products makes the difference: “Each of the phases in the elaboration of smoked salmon from cutting, going through salting, drying and smoking are carried out with the utmost respect for the material with which we work, so that the final product is a piece in which an authentic flavor can be recognized, as well as elegant.A precise drying time, the right amount of salt so as not to mask the flavor, a smoking process with noble woods and a combination of natural aromatic spices and essences that give it a distinctive bouquet… The combination of a sophisticated