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Using acceptable methods to smoke Scottish apricot in the Lebanese mountains, La Maison du Saumon has transported its abstraction from Beirut to Dubai’s Mall of the Emirates



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Breaking the mould from best restaurants in Dubai, Salmontini offers a archetypal and simple menu.

Not absent to complicate and abash its diners, the Lebanese-based restaurant banned its card to aloof two pages, and while it may accommodate three varieties of beef tenderloin, lamb chops, and the accidental white fish, the restaurant absolutely lives up to its name as La Maison du Saumon.



Based about one set theme, smoked Scottish salmon, restaurant owners Joe Bassili and Hussni Ajlani opened their aboriginal restaurant in 2001 in city Beirut. Spurred by the advance of the area, the restaurant thrived on business from the adjacent assembly building, and played host to the backward Lebanese Prime Minister, Rafik Hariri, alert a week.



However, afterwards the assassination of Hariri and the ascent cardinal of demonstrations in the city area, Bassili and Ajlani absitively to move the restaurant to Achrafieh, aloof alfresco the axial commune area, while the city Beirut breadth was adapted into a Lebanese restaurant.

“With the Achrafieh commune absolutely demography off we anticipation it was an ideal breadth to move the restaurant to,” says Bassili, co-founder, La Maison du Saumon.

“But the city breadth is still the jewel of Beirut,” he adds.

In July this year, Bassili and Ajlani absitively to accessible up alfresco Lebanon and Dubai’s Mall of the Emirates was called as the aboriginal breadth in their amplification plan.

Overlooking Ski Dubai, the atmosphere in Salmontini Dubai differs abundantly to its Beirut counterpart; with a younger, added animated clientele. In a bid to address to the Lebanese departer community, as allotment of the opening, all the aggregation associates came from Lebanon, area they ahead formed for La Maison du Saumon in Beirut.

“For the aperture we capital agents associates that apperceive our aggregation and what we are about. So everybody who works actuality has formed for us in our Beirut restaurant,” Bassili comments.

“However, we doubtable that afterwards six months, some of the agents would appetite to acknowledgment home, so we would accept to apply new agents and alternation them. But abominably the war bankrupt out, so I anticipate best of them will break actuality for the time being.”

The war in Lebanon additionally acquired problems for the aggregation aback in Beirut. Not alone was business quiet, but accepting stocks was a challenge. The aggregation was bearing amid 3000kg–5000kg of smoked apricot a anniversary afore the war bankrupt out, but assignment in the smokehouse slowed bottomward badly aback the battle erupted beforehand this year.

Obtaining beginning angle was still possible, but importing apricot was impossible. Fortunately, Salmontini Dubai had smoked apricot stocks to aftermost until mid-September, aback Bassili was able to acknowledgment to Beirut to abide assembly of the smoked salmon.

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Importing smoked apricot beeline to Dubai from Scotland was additionally not an option, as all the apricot is smoked in the company’s own smokehouse in the Lebanese mountains in Hayata. Importing beginning apricot from Scotland, it is again broiled and smoked in the 300m² ability application a ample German anhydrate from Reich. But admitting application avant-garde equipment, Bassili is still agog to use acceptable smoker methods, so he programmes the anhydrate to the aforementioned altitude he acclimated with his Afos smoker.

“The aboriginal anytime smoker apparatus I acclimated was an Afos; it lasted 15 years. However, as assembly added from 50kg to 5000kg a week, I bare a bigger apparatus to handle the capacity, but one that accustomed me to accumulate the action the same,” comments Bassili.

“It takes about 36–48 hours to smoke the salmon. I could do it in a abundant beneath time but why change article that works so well?”

Having formed in France and Monaco, Bassili aboriginal absitively to access the smoked apricot business in the 1990s. Originally he capital to acceptation smoked apricot into Lebanon but the Lebanese government imposed a 100% community tax on caviar and smoked apricot alien into the country. Therefore, Bassili absitively to acceptation the apricot and again smoke it himself.

Because he capital to use the accurate adjustment of smoker salmon, he visited suppliers in the Shetland Islands, Scotland, to alternation at the bounded smokehouses. Since then, he has ashore to the acceptable adjustment of smoking, and alike imports oak casks from a family-run whisky distillery in Scotland.

“First, you charge to adapt the fish, balmy it, and again leave the apricot to dry overnight. Once you accept done this, the apricot again goes into the anhydrate for 12 hours.

“To let it mature, I let a band anatomy on top of the salmon. This is attenuate and not what a lot of smokers do. However, the band seals the apricot during the dehydration and smoker action and suffocates any bacteria, as able-bodied as acceptable the flavour,” says Bassili.

Using acceptable smoker methods does accept its drawbacks. Not alone is it a continued process, but during the smoker and drying, the angle loses up to 40% of its weight. Larger companies inject the apricot with baptize and smoke afore the dehydration action so it expands by 40% — in adjustment to ensure that no weight is absent — but La Maison du Saumon avoids adopting this method.

“It is cher to do it the acceptable way, and with the smoked affection of salmon, for example, 60% of the weight is lost.

“However, the abstruse to my adaptation is that I assignment with what I know, so why would I change the process?” Bassili questions.

This is allotment of the acumen why the card is limited, alms eight altered apricot starters; a ambit of salads and broiled salmon; shrimps; hammour; sea bass; lamb chops and beef tenderloin from New Zealand, Australia and South Africa.

“The card is simple and self-explanatory. I accept that restaurants shouldn’t accept busy airheaded that abash the diner. Why would you appetite your bedfellow to feel stupid?

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“Also, if you accept 20 altered capital courses, how can you aftermath all these dishes every night and not accept any wastage? No, for me, I accumulate it simple and clean. Sometimes, accomplishing the best simplest of things can be the hardest affair to do,” says Bassili.

But accouterment to the Dubai bazaar has meant tweaking the card and aliment on offer.

Despite alms The Royal and The Semi-Royal, a aggregate bowl featuring a ambit of altered types of salmon, Bassili has alien a ambit of sushi, maki and sashimi, as able-bodied as a mussels and chips bowl on Fridays.

Employing chefs from Asia to advice with the conception of the sushi plate, Bassili says that the new items were alien in adjustment to clothing the tastes of the Dubai market.

“We had to attending at what the bazaar was like here, and we realised that it was altered to Lebanon. For example, the restaurant faces the ski abruptness so we capital that adolescent spirit

to appear through in the menu,” says Bassili.

“The Dubai spirit is adolescent and a lot added casual, so we accept to reflect that, not alone in the aliment on offer, but additionally with the prices.”

With the majority of dishes alignment from AED45–AED100 (US $12–$27), the aliment amount currently sits at 45%, about this is due to the company’s appearance of absent to advance acceptable methods throughout the process.

“We could acceptation smoked apricot and not bother smoker it ourselves in Lebanon, but we appetite to action a aerial affection product,” adds Bassili.

“Restaurants shouldn’t accept busy airheaded that abash the diner. Why would you appetite your bedfellow to feel stupid?”

“Sometimes, accomplishing the best simplest of things can be the hardest affair to do”

Established

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La Maison du Saumon was accustomed in 2000, and its aboriginal restaurant opened in city Beirut in 2001. Salmontini Mall of the Emirates opened in July 2006

Food amount

45% of card amount

Clientele

Lebanese and European ex-pats who appetite chichi

food, but at abstinent prices

Suppliers

Fresh Express, ambit of Scottish apricot producers, MMI and Emirates Fine Wine

Best sellers

The smoked affection of apricot and apricot tartar

Staff

15 beyond advanced and aback of abode

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Production

Around 3000kg – 5000kg smoked apricot per anniversary

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