Smoked Fish And Cheese: Perfect Pairing Options

Smoked fish and cheese is a combination that may seem unusual to some, but it can be a delicious and indulgent treat. The salty, subtly sweet, acidic, and fatty flavours of smoked fish complement the characteristics of many cheeses, creating a unique and satisfying culinary experience. From charcuterie boards to appetisers and salads, there are numerous ways to pair these two ingredients to create a delightful dish.

Goat's cheese and smoked fish

Goat's cheese is a classic choice to pair with smoked fish, particularly smoked salmon. Its subtle tang and creamy texture complement the smoke and saltiness of the fish. For instance, a smoked salmon charcuterie board can be topped with slices of smoked salmon and garnished with fresh dill sprigs, served with crackers, cucumbers, or bread on the side.

Goat's cheese can also be whipped with herbs, citrus, or other mix-ins to add more flavour. A full-flavoured goat's cheese, like Spain's Monte Enebro, is recommended by L'Espalier restaurant maître d' and fromager Louis Risoli to smooth out the rough edges of the fish. A tomme-style cheese is also an option, as its texture and balanced flavours enhance the silky fattiness of the fish.

Goat's cheese can be used in a variety of dishes with smoked fish. For example, a hearty smoked trout frittata can be made with goat's cheese, smoked trout, asparagus, leek, and potato. Another option is to make bruschetta with herb goat's cheese, smoked fish, radish sprouts, and fresh lemon juice.

Brie and smoked fish

Brie is a soft, spreadable cheese that pairs well with smoked fish, particularly salmon. It has a mild, earthy flavour that won't overpower the fish. Young brie is best for a more delicate taste, while older brie will provide a stronger flavour.

A simple yet delicious appetizer is smoked salmon and brie crostini. To make this, brush slices of baguette with olive oil and bake until golden brown. Top each crostini with a slice of brie and smoked salmon, then bake again until the cheese is melted and the salmon is slightly cooked.

Brie can also be paired with smoked fish in dips. For example, smoked trout and brie dip combines fresh smoked trout, brie, and caramelized onions for a creamy and indulgent snack.

For a more substantial meal, smoked salmon and brie can be used as toppings for pizza or pasta.

Feta and smoked fish

Feta is a soft, spreadable cheese that pairs deliciously with smoked fish. It crumbles beautifully on top of smoked fish, adding a pleasant saltiness. To make it more spreadable, mash it up with some olive oil. The briny flavours of feta and smoked fish pair very well together.

A smoked salmon sandwich with feta is a perfect example of this pairing. This can be made by spreading feta on toast, topping it with smoked salmon, and seasoning with red pepper flakes and a squeeze of lime. The feta can also be mixed with olive oil to make it more spreadable. The sandwich can be served as a quick brunch or a snack, and is both fancy and satisfying.

Cheddar and smoked fish

Cheddar is a versatile cheese that pairs well with smoked fish, particularly salmon. It has a mild flavour that complements the natural sweetness of the fish.

For a charcuterie board, cold-smoked salmon is best paired with mild cheeses like cheddar or gouda. You can lay slices of smoked salmon on top of cream cheese and garnish with fresh dill sprigs. Serve with crackers, cucumbers, or bread on the side.

Cheddar also works well in a cooked dish with smoked fish. For example, a smoked fish pie with a cheddar mash topping is a playful take on a classic British dish. The pie is filled with cod and smoked haddock, and the mash topping is made with grated cheddar, butter, and milk.

If you want to try smoking your own cheese, you can smoke sharp cheddar, which holds the smokey flavour quite well. To do this, you'll need to use a cold smoke method, where the temperature in the smoker doesn't go over 90 degrees Celsius. You'll also need a pellet tray, apple wood smoke pellets, and parchment paper to avoid grill grate markings on the cheese.

Blue cheese and smoked fish

Blue cheese is a popular choice to pair with smoked fish, especially smoked salmon. It is a versatile cheese that can be used in many different recipes. The pungent, funky flavour of blue cheese matches the intense taste of smoked salmon surprisingly well.

One way to enjoy blue cheese and smoked salmon together is to make a smoked salmon and blue cheese crostini. To make this appetiser, simply spread some blue cheese on toasted bread, top it with a slice of smoked salmon, and sprinkle with chives.

Another option is to make a smoked salmon salad with a blue cheese dressing. This salad typically includes greens, cherry tomatoes, sliced avocado, hard-boiled eggs, sliced red onions, and smoked salmon, all tossed in a blue cheese dressing. The blue cheese dressing can be made by mixing together sour cream, garlic, salt, pepper, lemon juice, hot sauce, and of course, blue cheese crumbles.

For a heartier dish, you can try a Yorkshire Blue Smoked Haddock Mornay. This recipe involves baking smoked haddock with a creamy blue cheese sauce, spinach, and a breadcrumb and herb topping.

So, if you're looking to pair blue cheese with smoked fish, these are some delicious options to try!

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