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Flavor conflict?

post #1 of 2
Thread Starter 
Hello all-

I often get sent, by my father-in-law in Iceland, pounds of his wild-caught salmon, smoked in his shed at home, usually over peat. It has a unique, earthy flavor that is obviously smoked, but nothing like the hardwood-smoked stuff we're used to.

So, a few Christmases ago, I got stuck with extra company and no nibblable appetizers on hand. So, I ran to the gas station and got a roll of crescent rolls (you know the ones), then came home and dug half a wheel of brie out of the depths of the fridge.

I sliced the brie as well as I could, laid out the crescent rolls, then laid a slice of the salmon about the size of my thumb on each unrolled roll, added a slice of the brie, then rolled 'em up and baked them.

Well, turns out this combination works something like crack. People keep asking for it, over and over! However, my philistine friends don't taste what I do- the smooth and (in my mind) elegant flavor of the brie is overpowered by the peaty flavor of the salmon.

Can someone help me turn this Sandra-Lee-looking recipe into something a little more refined?
post #2 of 2
I understand your plight. I often dish up something that doesn't quite work to my liking only to be met with salivating reviews. Then I'm obliged to keep making it against my better judgement. My advice is to continue working on perfecting this dish (I'm sure you'll get great suggestions here) until it gains your satisfaction.

Personally I would not have paired brie with smoked salmon for the same reasons as you, but hey who's to say it doesn't work? If folks loved it let them love it. Now please send ASAP some of that Icelandic smoked salmon to me haha.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

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