This is the Signature Smoked Salmon Lox Recipe that Seattle Chefs from the Four Season, Northwest Airlines, and Morton's of Chicago originally requested to purchase from Chefs Dominique Place and Gerard Parrat. These signature sides of European Smoked Salmon Lox are the same ones we ship to white tablecloth restaurants, high-end hotels, and clubs all across the US. The Smoked Salmon is produced fresh (never frozen), sliced, and shipped direct to you.
Create by Chefs, For Chefs
Modeled after the great smoked salmon of Europe, the Gerard & Dominique brand was born in 1990 by acclaimed chefs Dominique Place and Gerard Parrat to serve in their own French restaurants. Word quickly spread, as other chefs tasted their European Style Smoked Salmon, and wanted to serve in their own establishments. The salmon is the hero, with proprietary curing and smoking taking it to a new level to create a tasting experience with the complex layers of flavor, and a smooth, well-balanced finish with every slice.
About Gerard & Dominique Smoked Salmon
The Gerard & Dominique brand of smoked salmon—which became part of SeaBear Smokehouse in 2008—uses both wild salmon, and Atlantic (farmed) salmon across its line, with the Atlantic used primarily on this signature European Style Smoked Salmon lox. Chef Dominique chooses the Atlantic salmon for this signature item because the fatty nature of the fish is ideal for creating the lox style product, and it replicates the approach used among the finest smoked salmon of Europe. We source these Atlantic salmon from high quality, highly responsible salmon farms.