{"id":2441,"date":"2011-04-06T23:55:04","date_gmt":"2011-04-07T05:55:04","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=2441"},"modified":"2019-04-29T23:00:23","modified_gmt":"2019-04-30T03:00:23","slug":"storyboard-smoked-salmon","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/storyboard-smoked-salmon\/","title":{"rendered":"Storyboard: Smoked Salmon"},"content":{"rendered":"

\"\"<\/span><\/h4>\n

<\/h4>\n

Salmon<\/span><\/h4>\n
Salmon spend most of their lives in the sea, but\u00a0 are born in fresh water and return to the cold streams to lay their eggs and then die. Both the northern Pacific oceans of Alaska, Washington, and Oregon and the Atlantic Ocean are habitats of Salmon. For information on wild caught and farm raised salmon, check out the Monterey Bay Aquarium Seafood Watch<\/a>.<\/div>\n

Taste & Texture<\/span><\/h4>\n
rich, smoky, sweet, salty<\/em><\/div>\n
Cold smoked salmon carries smoky wood flavors from apple, cherry, oak, maple, and other woods. The sweet taste of honey, caramel, or maple results from ingredients in the cure as well as the woods used to smoke the fish. Smoke enhances flavor, but the real preserving of smoked salmon is achieved by a brine which gives cold smoked salmon a salty flavor. Any spices used in the cure will also impart flavor to the smoked salmon.<\/div>\n
The texture of cold smoked salmon is soft and delicate, creamy and moist. The smoking process also intensifies the bright red color of the salmon.<\/div>\n

Flavor Combinations<\/span><\/h4>\n
Spring Produce<\/strong><\/div>\n
The mildly pungent flavor of\u00a0 green garlic in farmers markets right now is strong enough to stand up to the smoke of the salmon without being overpowering. Spicy spring greens like arugula are nice in a smoked salmon salad with mustard dressing. <\/strong><\/div>\n
Citrus<\/strong><\/div>\n
The bright acidity of citrus fruit cuts through the rich fatty salmon. Orange segments are refreshing in a salad of greens and smoked salmon. Lemon zest imparts delicate lemony flavor to smoked salmon and cannellini bean crostini. A squeeze of lemon juice brightens up a creamy smoked salmon pasta salad.<\/div>\n
Fresh Herbs<\/strong><\/div>\n
Dill is a classic pairing with smoked salmon, but chive, mint, tarragon, and cilantro are also delicious and a great for spring. I love the idea of pairing delicate, floral lavender with the rich, smoky flavor of cold smoked salmon.<\/div>\n
Potato<\/strong><\/div>\n
Cold smoked salmon and potatoes get along for many different reasons. The earthy flavor and creamy texture of boiled potatoes is a traditional pairing, but a crispy fried potato cake is a nice foil to the creamy texture of smoked salmon.<\/div>\n
Pickled Vegetables<\/strong><\/div>\n
Another example of the beauty of\u00a0 a palate cleanser with rich, creamy flavor of smoked salmon. The zesty, spicy tastes of pickled onions, capers, cucumbers, ginger, asparagus, carrots, or green beans are a great match for smoked salmon.<\/div>\n
Dairy<\/strong><\/div>\n
The delicate texture and smoky flavor of the salmon is lovely with creamy scrambled eggs or incorporated into an omelette. The combination of creamy richness and tangy acidity in cr\u00e8me fra\u00eeche make for a delicious accompaniment to smoked salmon. I’m inspired by the thought of pairing the soft cow’s milk cheese, Burrata, with smoked salmon.<\/div>\n
Bread<\/strong><\/div>\n
The humble pairing of good rye bread with Salmon is traditional but indisputable. I could be easily satisfied by bread and butter topped with a delicious slice of smoked salmon.\u00a0 Give me a glass of sparkling wine and I’m in heaven. <\/strong><\/div>\n

What to drink?<\/span> <\/strong><\/h4>\n
\n
St. Germain, German Riesling, Alsatian whites, Pilsner Beers<\/em><\/div>\n
When pairing drinks with smoked salmon during spring, my palate craves a light, bright, and refreshing beverage with citrus flavors and floral aromas. St. Germain<\/a>, an elderflower liqueur, is a feminine juxtaposition to the masculine smokiness of smoked salmon. Just a few drops of St. Germain add an unbelievable floral aroma to sparkling wines, spritzers, and cocktails. For wine pairing, I go to German Rieslings for their balance of acidity and sweetness which makes them extremely food friendly. A young Riesling with citrus flavors and floral character are just what I need with the richness of the smoked salmon. Alsatian white wines have a reputation of floral aromas and vibrant acidity that would also pair well with smoked salmon this time of year. Lastly, I would certainly enjoy a crisp Pilsner beer with smoked salmon and fried potatoes while dining alfresco. Wouldn’t you?<\/div>\n

Pantry<\/span><\/h4>\n
Smoked salmon is a nice addition to your spring pantry because it pairs so well with the light dishes and bright flavors we crave after a long winter. The gorgeous red-orange color is an instant mood booster. As a pantry ingredient smoked salmon elevates our most humble meals, from scrambled eggs to potato cakes. A versatile ingredient, smoked salmon can be enjoyed for breakfast, brunch, lunch or dinner. Discover your own recipes and flavor combinations, and make sure to share the adventure here at ladomestique.com! <\/span><\/div>\n
<\/em><\/div>\n

<\/em><\/p>\n

<\/strong><\/div>\n

<\/strong><\/p>\n

<\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Salmon Salmon spend most of their lives in the sea, but\u00a0 are born in fresh water and return to the cold streams to lay their eggs and then die. Both the northern Pacific oceans of Alaska, Washington, and Oregon and the Atlantic Ocean are habitats of Salmon. For information on wild caught and farm raised […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[153,91,94],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/2441"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2441"}],"version-history":[{"count":2,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/2441\/revisions"}],"predecessor-version":[{"id":19465,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/2441\/revisions\/19465"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2441"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}