General Discussion

wine with smoked salmon--update

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General Discussion

wine with smoked salmon--update

Zorra | May 20, 2003 10:34 AM

Thank you to everyone who had such good suggestions. Our meal was so enjoyable, I wanted to tell you about it. Our friends had received a gift pack from SeaBear Smokehouse in Anacortes, WA; three 6 oz. packs of smoked salmon, one each of king, sockeye, and keta. They were all delicious, but the sockeye was the richest tasting and had the prettiest pink color. We prepared tasting plates with cream cheese, sprigs of dill, red onion, and capers (I didn't know I liked sherried capers), and ate it all with slices of baguette and cracked-pepper water crackers. We also had slices of fresh melon and pineapple.

The King Estate pinot gris I found was just right, and everyone loved it with the salmon. I thought it complemented the pineapple well too!

For dessert we had homemade meringue shells topped with huge fresh blackberries and boiled custard.

Thanks again, the pinot gris was exactly right.

Link: http://www.seabear.com

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