Cold smoked salmon pinwheels

Cold smoking is a traditional method of preparing fish in Northern Europe. Finnish cold-smoked salmon is often made from firmer rainbow trout, but it can also be fattier salmon. The filleted, boneless fish is cured with salt and sugar and cold-smoked at a low temperature. The result is tender, flavorful, salty, and lightly smoky taste.

Cold-smoked salmon is versatile. It is typically served as an appetizer, for example, on a piece of rye bread. Lemon and dill are used as seasonings.

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Wine pairings

Good wine pairings for the dish are Riesling, Pinot Gris, Pinot Blanc or unoaked Chardonnay.

Cold-smoked salmon has a delicate, salty, and lightly smoky flavor. A sufficiently acidic white wine balances the saltiness of the fish. Fresh aromatics, fruitiness, and light herbaceousness complement the taste. Riesling is also a sufficiently rich for a small piece of bread and cream cheese.

German Riesling is an excellent choice! Its bright acidity and touch of sweetness perfectly balance flavors of salmon and sweetness of bread. Plus, the aromatic notes of citrus and green apple add a refreshing contrast. Avoid bold reds and oaked white wine.

Food friendly pairings

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Semi-dry Mosel Riesling

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acidflavorherbmineral

Chilean Riesling

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Full-bodied Alsace Pinot Gris

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