Pairing with smoked salmon?

Originally posted by VivasBeer
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

What is lox style? can’t find it

He probably means Gravad Lax

I plan on buying a filet at Costco and hot smoking it myself. I smoke around 180* using alder wood after its been cured. Trust me, its good. Just wondering about pairings. Still surprised by the kriek and gose suggestions. Any reason for that?

Originally posted by Nightfall
He probably means Gravad Lax

Ok, Alex, I’m sitting in a nice bar in Århus, after a few beers, and feeling bitchy for all people who think spelling is an option ;-)

Originally posted by Nightfall
He probably means Gravad Lax

By the way, "lax" is salmon is Swedish (and maybe other Scandinavian languages).
I saw "lax" written on labels in shops (fish counter) in Canada as well; I wonder if that means anything specific to them, or if it’s just another snobbish thing: mentioning a foreign language without knowing the meaning...

Mellonta Tauta

(just teasing Nightfall: it’s the first Greek thing that crossed my mind ;-)

Originally posted by fiver29
I plan on buying a filet at Costco and hot smoking it myself. I smoke around 180* using alder wood after its been cured. Trust me, its good. Just wondering about pairings. Still surprised by the kriek and gose suggestions. Any reason for that?

I find the acidity to be a good cut for the fats in the fish...

I guess I was wrong...lox is salmon cured through just brining.

Just joking about it being nasty, just prefer whitefish to salmon when hot smoked.
If your hot smoking do you plan to brine at all? When I hot smoke I usehttps://shop.himtnjerky.com/online/product.php?productid=29&cat=252&page=1

After brining I lay the fish out on racks to air dry with a fan for a couple hours. This forms the shiny pellicle. Then hot smoke accordingly.

Oh I was referring to Nova Lox I guess. Brined and cold smoked.

As you can see there are a ton of ways to prepare the fish, so depending on how it is prepared, any of these parings could make sense. The first thing i thought of when i thought of smoked salmon was hot smoked, and a slightly acidic, salty beer would probably work well.

Originally posted by VivasBeer
I guess I was wrong...lox is salmon cured through just brining.

Just joking about it being nasty, just prefer whitefish to salmon when hot smoked.
If your hot smoking do you plan to brine at all? When I hot smoke I usehttps://shop.himtnjerky.com/online/product.php?productid=29&cat=252&page=1

After brining I lay the fish out on racks to air dry with a fan for a couple hours. This forms the shiny pellicle. Then hot smoke accordingly.

I don’t brine it. I cure it for around 8-10 hours depending on thickness of the filet. Then air dry in the fridge for another 12 hours or so. Then hot smoke. Then I let it sit another 24 hours or so to allow the flavors to meld and the fish to firm up.

That brine sounds like the cure I make. The cure pulls out moisture in the filet and turns it into a syrup. Its potent and Its really really good.