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Pairing with smoked salmon?


read 1934 times • 31 replies • posted 5/5/2012 11:45:44 AM

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robertjm 759:17
Steigl Radler! Think the light lemony goodness would go well.
5/5/2012 1:39:32 PM

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Countbeer 4301:201
Originally posted by Nightfall
It your salmon is from fish farm with high fat ratio go with a smoked beer. It pairs nice and cuts the grease.
For wild caught , good quality salmon , I would pair with a kriek.

+1
5/5/2012 2:07:16 PM

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ContemplateBeer 1495:107
Foreign Stout
5/5/2012 2:44:08 PM

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Gary 1324:3
Chablis
5/5/2012 3:02:34 PM

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SamGamgee 2452:182
Originally posted by joet
Originally posted by fiver29
Iím thinking a good smoke beer would make sense. Any others?


Michael Jackson would agree. He loved Alaskan Smoked Porter with smoked fish.


Yep. Alaskan smokes their malt in a former salmon smokery, using alderwood, which is the same type used for salmon (or at least is prominent for smoking salmon--not sure if other woods are used as well). A good "resonance" pairing.
5/5/2012 4:41:06 PM

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fiver29 1025:52
Thanks for the replies. I would have thought a good smoked porter such as Alaskan would make sense. I didnít know all the info though about Alaskan. So thanks for that. Iím surprised by the other suggestions such as kriek or gose.

So why would those be a good choice? I donít understand why farm raised vs. wild caught should make a difference.
5/5/2012 7:27:12 PM

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Tibeerious 1
Originally posted by fiver29
Thanks for the replies. I would have thought a good smoked porter such as Alaskan would make sense. I didnít know all the info though about Alaskan. So thanks for that. Iím surprised by the other suggestions such as kriek or gose.

So why would those be a good choice? I donít understand why farm raised vs. wild caught should make a difference.

Farm raised is much fattier, almost like a different species of fish altogether.

I actually like farm raised salmon a lot, and wild caught salmon(especially silver salmon) at lot, but they are almost as much different as salmon and trout.
5/6/2012 6:42:07 AM

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fiulijn 14294:516
Originally posted by Tibeerious
Originally posted by fiver29
Thanks for the replies. I would have thought a good smoked porter such as Alaskan would make sense. I didnít know all the info though about Alaskan. So thanks for that. Iím surprised by the other suggestions such as kriek or gose.

So why would those be a good choice? I donít understand why farm raised vs. wild caught should make a difference.

Farm raised is much fattier, almost like a different species of fish altogether.

I actually like farm raised salmon a lot, and wild caught salmon(especially silver salmon) at lot, but they are almost as much different as salmon and trout.

I agree.

Unfortunately in Europe most of the salmon available (I live in Scandinavia) is disgusting Norwegian fish farm salmon.
I just stopped eating it.
Itís so fatty, oily, unbearable; if you cook it with skin, there are at least 3mm of fat under the skin, more of it near the belly; it looks like made of white and pink stripes (Iíll try to post a picture).
I just wait when I go back to Switzerland and find some wild Alaskan or Canadian wild salmon...
5/6/2012 7:08:26 AM

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fiulijn 14294:516
By the way, that reminds me a recipe with salmon, simple and tasty.

To make it simple:
lay some alu foil; use a salmon chop, add some butter, white wine, salt, pepper, herbs (e.g. estragon); close the alu foil wrap, sealed but not too tight to the salmon, and bake in the oven for 20 or more minutes.
5/6/2012 7:12:05 AM

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VivasBeer 2:1
So nobody asked if this is Cold or Hot smoked salmon....that would make a big difference.

For cold smoked (lox style, looks raw) I would go with a Pils or a light Lager because of the delicate nature of the fish.

Hot smoked? Nasty lol
5/6/2012 7:32:47 AM

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