{"product_id":"cruscana-raeucherlachsbutter","title":"Smoked salmon butter","description":"\u003ch2 id=\"speakable-headline\"\u003eSmoked Salmon Butter with One-Third Salmon in a Jar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCruscana's smoked salmon butter is a spreadable salmon butter made from smoked salmon, milk, and butter. It is not a cream cheese spread with bits of salmon, but a cream where the smoked fish sets the tone – mildly seasoned with paprika.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSmoked salmon butter\u003c\/strong\u003e is a fine salmon butter from France that you can spread directly onto bread or stir into a sauce. Cruscana makes it using 33 percent smoked salmon (Salmo salar), milk, and 12 percent butter, seasoned with paprika and salt. Six ingredients, that's all it takes. One-third salmon in a jar is a serious claim – there are no shortcuts for that.\u003c\/p\u003e\n\n\u003cp\u003eAt Cruscana, it is considered a \u003cem\u003eproduit historique\u003c\/em\u003e, one of the recipes that helped build the brand. It sits on the shelf next to lobster, crab, and shrimp under the heading \u003cem\u003eBeurres de Crustacés\u003c\/em\u003e. Of course, they know in Herblay that a salmon is not a crustacean. They let it join the party anyway.\u003c\/p\u003e\n\n\u003ch3\u003eWhere the smoke sets the tone\u003c\/h3\u003e\n\u003cp\u003eIt sits in the jar with a pale salmon hue, and the scent of smoke greets you the moment you open it – not harsh, more like a smokehouse from a distance.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, it is soft and mild, significantly calmer than its siblings from the crustacean shelf. The paprika adds a warm color to the flavor without being spicy. No cayenne, no mustard – no one is fighting for attention here, so the salmon is allowed to simply be salmon.\u003c\/p\u003e\n\u003cp\u003eSmoky, salty, creamy, and underneath it all, the butter that holds everything together. The finish lingers, serving as a reminder that a whole fish contributed to this, not just an aroma.\u003c\/p\u003e\n\n\u003ch3\u003eOn toast with fleur de sel\u003c\/h3\u003e\n\u003cp\u003eSpread the \u003cem\u003eBeurre de Saumon\u003c\/em\u003e thinly on a warm slice of toast or on blinis, and sprinkle a few grains of fleur de sel on top. The crunch of the salt against the soft cream – that is the whole trick, and it works every time.\u003c\/p\u003e\n\u003cp\u003eIt pays to spread it sparingly; the cream goes a long way. A dab on a cucumber slice, a sprig of dill on top, and you have a snack that will keep guests coming back for more.\u003c\/p\u003e\n\u003cp\u003eMixed with a spoonful of sour cream, it becomes a dip for vegetable sticks. It also works well in a cream sauce for pasta, but be sure to stir it in at the very end and keep the heat low so the smoke flavor doesn't cook away. A dry white wine or a glass of Crémant makes it the perfect \u003ca href=\"\/en\/collections\/aperitif\"\u003eaperitif\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eBecause it is made without added preservatives, the jar should be refrigerated after opening and consumed within 2 days. Which is rarely a problem.\u003c\/p\u003e\n\n\u003ch3\u003eA recipe from the early years\u003c\/h3\u003e\n\u003cp\u003eSince 1965, \u003ca href=\"\/en\/collections\/cruscana\"\u003eCruscana\u003c\/a\u003e has been making butter from seafood in the outskirts of Paris – Denise and Gilbert Jouneau started in their suburban pavilion, inspired by Auguste Escoffier. The salmon butter is one of the recipes from those early years.\u003c\/p\u003e\n\u003cp\u003eIn 1981, the couple passed their small factory on to Knud Hays Thøgersen, a Danish importer, with one condition: the recipes had to stay. They stayed, just as Denise and Gilbert had wished. Today, the manufactory is located in Herblay, north of Paris, where over 30 preparations are created, developed by a chef in their own laboratory.\u003c\/p\u003e\n\u003cp\u003eThey are all gluten-free and contain no added colorings. For a cocktail party that aims to impress, Cruscana considers the salmon butter indispensable. That is the pride of a house that has been stirring the same cream for sixty years speaking.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something bolder, try the \u003ca href=\"\/en\/products\/cruscana-hummerbutter\"\u003eCruscana Lobster Butter\u003c\/a\u003e alongside it – it packs cayenne and mustard and is significantly more outspoken. The two complement each other well on a serving board.\u003c\/p\u003e","brand":"Cruscana","offers":[{"title":"100 g","offer_id":60136574910798,"sku":"048DAN104480","price":4.2,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cruscana-raeucherlachsbutter.png?v=1787661747","url":"https:\/\/nurgutes.eu\/en\/products\/cruscana-raeucherlachsbutter","provider":"nur Gutes","version":"1.0","type":"link"}