Pan-fried salmon fillets pair effectively with a wealthy single malt scotch like Aberlour 12 yr outdated. (Picture by Getty Photos/SimpleImages)
Smoked salmon from Scotland is revered the world over, however it could shock some to study that Scottish salmon is a special species from these fashionable within the Pacific northwest. The Atlantic salmon is Scotland’s selection, whereas these fished within the Pacific embrace chinook, chum, coho, pink, and sockeye. Consultants have their opinions on that are one of the best, however a extra vital consideration is whether or not the salmon was farmed or caught within the wild—the consensus being that wild-caught is finest.
The only option to put together salmon is to pan-fry fillets, which when fastidiously executed will yield a moist, pleasant end result, with greater and bolder flavors coming from wild-caught chinook or sockeye, and the mildest style present in farmed Atlantic salmon. Both method, a wealthy scotch single malt makes a really perfect accomplice, with my wild-caught Atlantic fillet benefiting significantly from the accompanying richness and gentle spiciness of Aberlour 12 yr outdated.
Now shift the fish from the stovetop to the oven and add a candy glaze. I used honey mustard for my tasting, and located that the fruity, nectared character of a high-quality pot nonetheless Irish whiskey works fantastically. The connection grew extra symbiotic, with the candy glaze softening and rounding the whiskey, whereas the spirit introduced the pure taste of the fish to the fore.
Treatment the salmon with salt and sugar, including dill and different flavors as desired, and you’ve got gravlax. Opposite to many industrial examples, gravlax ought to by no means be smoked. Of Scandinavian origin, it’s historically loved with both vodka or aquavit. So it’s hardly shocking that the lightest of whiskies, maybe a blended Canadian or Japanese, is essentially the most fascinating accomplice when gravlax is served by itself.
When used to prime rye bread, whether or not darkish or gentle, a complete new dynamic is born, with the gravlax changing into extra of a textural expertise and an elevated rye-content whisky discovering a scrumptious and complementary house at its facet. Rule of thumb: The darker the bread, the extra rye within the whisky.
Presumably the most well-liked preparation of salmon, actually so at Sunday brunch, is smoked. It’s sometimes both scorching or cold-smoked. Chilly-smoked salmon is the model most acquainted—thinly sliced and texturally near uncooked—whereas hot-smoked presents extra like cooked salmon, with commensurately meatier texture and normally a bolder smokiness.
If the phrase “smoked” has you contemplating a closely peated whisky pairing, suppose once more: Chilly-smoked salmon’s style doesn’t develop into enhanced when paired with peat monsters, which might run roughshod over the fragile taste of the fish. I discovered a way more balanced relationship in a wheated bourbon like Maker’s Mark, or for the larger style of smoked sockeye, a mildly smoky scotch single malt like Jura 10 yr outdated.
When the fish is hot-smoked, alternatively, the peaty scotch single malts merely shine, bringing added depth and vary to the smoke, whereas the meatiness of the fish attracts ahead the fruit and spice of the spirit.
PAIR THESE WHISKIES AND Salmon AT HOME NOW
Gravlax on Gentle Rye Bread with J.P. Wiser’s 15 yr outdated
This largely corn whisky has a roundness that fits the gravlax effectively, with a contact of rye spice to accent the toothsome bread.
Oven-Roasted Glazed Salmon with Writers’ Tears Copper Pot
The candy glaze additional rounds the already creamy whiskey whereas the spirit’s fruitiness accents the style of the fish.
Scorching-Smoked Salmon with Kilchoman Machir Bay
The Kilchoman flagship accents the style of the fish with its smoky and citrusy character, elevating the expertise exponentially.
