There are certain ingredients that don’t need too much messing about with and in my celebration of diverse diets and global cuisines, somehow, smoked salmon or a gravadlax platter appeared at the top of my list. There are foods that must be appreciated in their natural state and I do very little to bring a plate of luxe smoked salmon to life.
For this recipe we have once again teamed up The Wine Shop, from Nairobi’s most exceptional food, wine and beer venue, Brew Bistro. This is a pure and unadulterated dish that deserves a carefully chosen wine to complement the flavours. There is only one establishment we would trust with advising Taste Safari fans on their wine choice – and that is The Wine Shop.
It was really interesting to discover the creation of smoked salmon and the history behind this globally appreciated luxury ingredient. Although the creation in terms of methods of smoking salmon can be dated back to the era of the Native Americans, when salmon was smoked as a method of preservation for food stocks during the long cold winters, commercial smoking came about from a much more urgent need. During WWII, fish was required to be transported across long distances and smoking became an essential system of preserving food required over a longer period of time. Wild Pacific salmon from Alaska soon found its way to the East Coast and New York City, particularly in the area of Brooklyn, that took on smoked salmon in a big way. The Hudson Bay Company, back in 1835, was the first to bring commercial smoked salmon to the dinner plates of the elite. Soon, others followed and before you know it, smoked salmon was a larder staple.
Living in Sweden, I enjoyed a huge raft of homemade dishes produced by my wonderful friends that entertained generously in their lake view summer homes. Salmon, gravadlax, of course, was privy to the menu and what a luxury along with cured reindeer, traditional pickled herring, heaps of cold potato salad and bowls full of mouthwatering ‘gubbrora’ . This midsummer feasting could not be complete without endless platters of grilled crayfish, so, thanks to my very very hospitable mates, my love for Swedish food, is tamperproof! I sampled many different types of smoked salmon and over the years my firm favourite is the hot smoked version, that is much more ‘smoky’ and drier. Hot smoked salmon is available in almost any European or American supermarket chain and on my travels, I always pick up a few packs to later create small canapés with fresh crusty French baguette, dill sauce a flaky chunk of salmon and a squeeze of sharp lime. That’s all it takes. So, in essence, there is no real recipe to this recipe. It’s a gathering of the freshest ingredients and the assembling of flavours to create gastronomic wonders. Clean, fresh, earthy and with citrus lime spiked notes. Indulge in the better things in life…you most certainly deserve it!
The only very serious golden rule with this recipe is buy the absolute best your money can get you! The smoked salmon is King of this dish and so you must try and afford the best here. What’s fantastic about it, is that the rest of the ingredients are cheap as chips, so you really only splurge on one item.
The Taste Safari Wine Pairing in Conjunction with Brew Bistro’s “The Wine Shop”
“The wine to look out when choosing one to go with smoked salmon would be dry and acidic, as it would bring a refreshing taste to the table and make a rich salmon seem leaner. A fish like salmon would love to swim in richer, fuller-bodied wines like this un-oaked Chardonnay from California by Robert Mondavi, which exhibits characters of green apples and floral undertone. The aromas and flavours show nuances of baked apples and cinnamon & ends with a smooth,elegant & long after taste.”
Serves 4
8 slices of hot smoked salmon, or very good quality ‘Gravad Lax’
1 bunch of dill, half chopped up finely and the rest to remain whole on the stem
1 English Cucumber, deseeded and strips of the skin peeled away leaving a few dark green strips in place.
1 tsp of Horseradish sauce
Juice of 1 lime
Salt and freshly cracked black peppercorn for seasoning
¼ tsp garlic
3 tbs of whipped fresh cream ( it is important to whip it as it leaves a lighter texture on the cucumber and will keep the relish light.
2 bunches freshly washed radishes, stems and leaves left on.
Lemon wedges, purple lettuce and cucumber slices for garnish.
Assorted crispbreads, such as rye, pumpkin seed and mixed grain.
A gorgeous platter for plating or use a large wooden cheeseboard.
Grate the cucumber into a bowl and placing all of it into your palm, squeeze out all the excess water. Place in a clean bowl and discard the water.
Now gently fold in the horseradish sauce, the garlic, the finely chopped dill, half the lime juice, salt and black pepper for seasoning and the fresh cream.
Now simply, assemble it all together on a platter. Place the remaining dill across the plate and leisurely, drape and fold some smoked salmon on the dill. Now add your cucumber relish in a generous pile and neatly place your lemon wedges and cucumber slices in a row beside the other ingredients.
Carry out to your guests with wine in hand and enjoy your brilliance!!
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