Made with Catsmo Artisan Smokehouse's silky, Scottish smoked salmon, this conception is cured with American bourbon and sprinkled with freshly ground black pepper. Along with a sense of sheer luxury, a bourbon smoked salmon brings immense depth of flavor to the table—a plain cracker is all you need to appreciate this fish. Then again, both bourbon and black pepper are splendidly enhanced by something sweet. We’re thinking … a dressing of Dijon mustard, honey, olive oil and a squirt of lemon.
Originally created for Michael Lomonaco when he was Executive Chef of The 21 Club, bourbon smoked salmon continues to be one of our most popular specialties.
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