Benfumat Smoked Salmon Tartare

Buying Benfumat smoked salmon tartare is always a good idea, as it's a preparation that's perfect to enjoy with blinis. This combination pairs beautifully with a dry white wine, as well as Manzanilla or Fino sherries.

Why buy Benfumat?

Because in Benfumat they make smoked Since 1982, the company has been operating in Barcelona. It arose from the need of María Vidal, owner of the Semon Group's shops and restaurants, to find producers from whom she could source the salmon she sought. Shunning the harsh Norwegian preservation methods, where smoke masked all the flavor, they created their own production system: lighter, with less smoke and less salt. Gradually, they expanded their business throughout Spain, selling to specialty shops, catering companies, and renowned restaurants. The smoking technique they use is the same for all the fish they work with. With the exception of eel—which is hot-smoked—they use a cold-smoking method.

The company's philosophy seems simple, but it isn't: "Tradition, quality, and innovation are our claims, even though it may seem strange to mix seemingly contradictory concepts." For Tomàs Fernández, the company's sales director, Benfumat's smoked salmon production process makes all the difference: "Each stage in the production of smoked salmon, from cutting and salting to drying and smoking, is carried out with the utmost respect for the raw material, so that the final product is a piece with an authentic yet elegant flavor. Precise drying time, just the right amount of salt to avoid masking the flavor, a smoking process using fine woods, and a combination of natural aromatic spices and essences that give it a distinctive bouquet... The combination of sophisticated production techniques with artisanal methods makes Benfumat a truly unique product."