‘It goes without saying that the Sherry should be served chilled from a freshly opened bottle. ‘ not the most usual combination with smoked salmon but the most reliably consistent one,’ she said. Writing in Decanter back in 2007, Fiona Beckett recommended manzanilla Sherry with smoked salmon. ‘For Chardonnay Champagne, smoked salmon on toast is best, with crème fraiche,’ said Thomas Laculle-Moutard, of Laculle and Moutard Champagne houses, speaking on the sidelines of Decanter’s Sparkling Exploration event in 2017. Whisk olive oil, white cooking wine, garlic, Worcestershire sauce, lemon juice. Melt butter in a small saucepan over low heat. Place salmon fillets skin-side down on the baking sheet pierce with a fork several times. ‘Thanks to its high acidity, it should also handle the saltiness of smoked salmon,’ he said. Preheat oven to 375 degrees F (190 degrees C). Matthieu Longuère MS, of Le Cordon Bleu London, suggested a vintage English sparkling wine with smoked salmon canapés when writing on the subject for. asparagus, combining this recipe and the one for Roasted Salmon & Asparagus. Bring to a boil over medium heat, lower the heat and simmer for 3 minutes. In a small saucepan, combine the vegetable oil, soy sauce, maple syrup, sesame oil, ginger, garlic, and hot red pepper flakes. Others prefer sparkling wines, and particularly those made with Chardonnay in a blanc de blancs style. Maple-Glazed Salmon, simple salmon marinated in maple syrup. Broccolinis mild flavor (accented with garlic and lemon juice in this recipe) makes it the perfect side to pair with a show-stealing main, like Alaska Salmon Bake with Pecan Crunch Coating. Arrange two racks evenly spaced in the oven. ‘For a classic smoked salmon dish with onion, capers and a slice of lemon, a Riesling will be great,’ said Dinnadge, who picked out Trimbach’s Cuvée Frédéric Émile 2011 vintage from the Corigan’s Mayfair wine list at the time. Drinking wine with smoked salmonįrom Christmas morning tradition to classic canapés and light summer lunches, quality smoked salmon has a timeless appeal. ‘We like to choose a Riesling from Germany or a Pinot Gris from Alsace to enhance the flavours of salmon cooked with some spices, and sweetness from the miso sauce, for example,’ said Rique. Nobu is known for its seafood and also its Japanese flavours, such as wasabi and teriyaki sauces, as well as spice combinations involving ginger and garlic, plus also South American influences, such as jalapeno.
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