Wild smoked Canadian Salmon. What now?
A recent friend from Canadia (sic) gave me a HUGE box of cryovac'd wild smoked salmon.
I really REALLY want to showcase this.
I was going with some sourdough, the salmon and a perfectly poached egg, but then I thought I might as well run it by my posse here!
We had bagels, cream cheese and lox on the weekend, so that's out.
So, hits me with your ideas to really let this wonderful gift shine!
And no, I am NOT showcasing this by repackaging it and sending it to you, Sam!
Edit to add:
I am in Australia, so I have an abundance of Autumnal ingredients at my fingertips right now!
purple goddess
Apr 09, 2008 06:08PM
Hyar, hyar, hyar...
The proper (Japanese or Japanese American) thing to to do is almost nothing. Slice thin at an angle and eat with hot fresh cooked Japanese rice. Maybe a dipping sauce of bit of soy sauce, grated ginger, lime juice. Fresh Japanese cucumber or daikon and carrot salads as sides. Any smoked fish should be savoured bit by bit without other strong flavors. What Oz wine are you thinking about?
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Probably a white burgundy. Houghton's, perhaps.
http://www.houghton-wines.com.au/wine...
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i second sam's thoughts.
skip the wine and shoot for the best vodka your local shop can provide. serve it cold, very cold. as cold as the heart of the witch of endor.
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oooooooh.
noice.
How will the vodka work with the Asian flavours??
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steve's idea is great--just use a sake good served cold.
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Maybe too pricey. The Japanese thing with smoked fish is the room temp thin sliced fish (the way to get the max flavour, aroma, right texture) eaten with the HOT rice--brings out even more flavor!! In the past, 10 of us could make one smoked salmon into a huge meal. Hot (rice) and room temp (smoked fish) is maybe something others don't t know about. Do you have reasonable (cheap) merlots?
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good quality sake is pretty easy to come by here in OZ... do I chill it as per vodka.. really REALLY cold.
As for the merlots, plenty of them in abundance, too.
I like the sake idea.. keep all the flavours within a taste meme.
With a terryaki, ginger and lime dipping sauce, over HOT rice!..
Ed to add... Sushi-style rice, or basmati/jasmine? Absorption method or rice cooker?
Sorry to be so picky, but I really want to appreciate this bounty!
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Sake - cold but not REALLY cold like vodka.
Still think a limp slightly chilled red would do as well.
Look forward to the report.
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love the sake but you can't get it cold enough.
a seriously sinister goddess would pitch both the sake and the vodka and get back to us.
hey, only a churl could cavil.
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(Canadian here...)
You already have some great ideas here. I'm loving the Japanese direction you are exploring.
I have served thinly sliced cold smoked salmon (sans cream cheese) with a simple olive oil/lemon vinaigrette with thinly sliced onion and capers. ...with sliced baguette. Matches well with Reislings, Pinot Gris...any crisp, acid un-oaked wine. Sparkling wines are a classic pairing....so maybe a Vinho Verde, Champagne, etc.
Use a good knife (eg sashimi knife) for slicing.
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The cryovac-ed salmon isn't like lox. It is cooked, smoked and not possible to slice thinly as a lox. I still like it simply with a cream cheese, diced red onion, caper, wedge of lemon on mini round of rye. Substitute the cream cheese for a vinaigrette, if you will. I wouldn't 'cook' it in any recipe but serve it 'as is' with garnishes.
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