Smoked Salmon Spread w/ French Baguette

Step 1:

  • Preheat oven to 350°F (convection) 375°F (conventional).

Step 2:

  • Position the sliced baguette on a baking tray, drizzle with olive oil, and salt/pepper to taste. Bake for 7-10 min until golden brown.

Step 3:

  • Portion the smoked salmon spread into a small bowl. Garnish with the caper/red onion tapenade. Slice the lemon into 8 wedges (halve the lemon from stem to the base, and ¼ each half).

Step 4:

  • Serve the smoked salmon spread with toasted french baguette crostini and lemon slices. Enjoy!

Ingredients:

Scottish Salmon, Cream Cheese, Mayonnaise, Tarragon, Chive, Parsley, Anchovy, Salt, Pepper, Lemon, Red Onion, French Baguette (Wheat Flour, Salt, Yeast), Capers, Red Wine Vinegar, Extra Virgin Olive Oil

How We Got Here:

The Scottish Salmon is cured for 2 hours in salt. This process helps remove all water from the fish. We then smoke the fish with hickory wood for 45 min at 219°F. We cool the smoked fish overnight, combine with a tarragon aioli, cream cheese, lemon, hot sauce, parsley, and red onion. The french baguette is par baked (cooked 70%/partially baked) sliced, and vacuum sealed. The caper tapenade is a mixture of capers, red onion, chopped parsley, lemon, olive oil, and cracked pepper. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: La Delizia Prosecco; Total Wine $10.99

Premium Recommendation; Santi Nello Prosecco Superiore di Valdobbiadene;  Total Wine; $17.49

So the Chef has a Salmon Dip for us with plenty of herbs and spices in the dish.  So how does someone pair wine with flavors that include herbs, anchovy, lemon and hot sauce?  Very carefully!  A Pinot Gris from France or Italy would work nicely but a sparkling wine is the smartest play here.  Recall that sparkling wines use grapes that are picked very young and full of acid, so that they can hold up to the second fermentation.  That bright acidity and residual sweetness along with the bubbles will balance the cheese, spices and really handle the hot sauce very well. For the best bang for the buck, I recommend Prosecco.  It’s affordable, has plenty of the acid we need and residual sugar levels which make the dish come alive and cleanse the palate after every sip.  Northern Italy is the source of the finest examples of Prosecco which uses different varietals than Champagne. The Glera grape is the typical star of the show and the fermentation process is done entirely in stainless steel tanks which alleviates the expensive and time consuming Methode Traditionnelle (or Methode Champenoise)

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