The gravlax at La Maree Smokehouse is buttery, brine-kissed, silky. Cured without smoke, gravlax is thinly sliced fresh salmon cured with salt and sugar, seasoned with dill. The absence of smoke allows the quality of the salmon to shine.
It’s impossible to focus on just one “food find” at this little seafood and smokehouse shop, tucked away on a light-industrial side street of Mamaroneck, because nearly everything sold here is exceptional. Don’t-miss items include the house-cured smoked trout, sable and salmon, fresh Kumomoto oysters, Day Boat U-10 dry scallops, and an out-of-this-world scallops-only ceviche — spicy, tart with lime, studded with nuggets of tender high-end bivalves. The company supplies smoked salmon and other specialties to clients like Balthazar, Pastis, and La Cremaillere.
La Maree makes beautiful cold-smoked Norwegian salmon, Irish smoked salmon, and Scottish smoked salmon, which is marinated in Scotch before smoking. All are delicious. The shop is also a prime source for gourmet specialties like caviar, fresh blinis, pates, foie gras, and special order items like Kobe beef and Kurobota pork, the Japanese version of succulent Berkshire pork.
La Maree Smokehouse, 434 Waverly Avenue, Mamaroneck. 914-899-9006.
– Katherine Curry