Not just any smoked salmon. Private Reserve Rope Hung Smoked Salmon. Oh my.
My fishmonger at Clean Catch, Bill, assured me I will never want any other smoked salmon after eating this. I decided to take on this challenge, as I’ve had a lot of smoked salmon and I love it. The Pacific Northwest seems to have to corner on this, and I admit that’s where I’ve had the best to date. When I travel to Seattle on business, every breakfast, and usually most dinners, revolve around the salmon.
So, about the Private Reserve Rope Hung Smoked Salmon. Did a bit of research, and it appears this is indeed special stuff. Fillets are hand-cured with pure sea salt and fresh herbs, and then hand hung by ropes in a brick kiln. This process dries the salmon out more than regular smoking, and it creates only the best of smoked salmon. There are very few companies in the world producing salmon in this manner due to the high degree of labor involved.
Is it expensive? Yes. Is it absolutely the best smoked salmon I’ve ever had? Absolutely. This salmon is beyond good; a heady smoke, and it literally melts in your mouth.
1 bagel, my favorite is an Everything bagel
Thinly sliced red onion
Thinly sliced tomato
Softened cream cheese
3 slices of smoked salmon
Toast the bagel until golden brown.
In medium non-stick skillet over medium heat, cook the scrambled egg until just done. Remove from heat and set aside.
Spread softened cream cheese over the bottom half of the toasted bagel. Top cream cheese with scrambled egg, sliced tomato, red onion, smoked salmon and dill. Top with top of toasted bagel.
Hello Sunday Brunch.
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