Smoked Salmon's Cheesy Companions: Finding The Perfect Pair

Smoked salmon is a versatile food that can be used in many recipes, and its salty, smoky flavour pairs well with a variety of cheeses. The classic choice is cream cheese, which has a cool, tangy flavour that contrasts nicely with the oiliness of the fish. For a stronger flavour, you can whip the cream cheese with herbs, citrus, or other mix-ins. Other mild cheeses that work well with smoked salmon include goat cheese, brie, and feta. If you're looking for something more bold, you can try hard Italian cheeses like Parmesan and Pecorino Romano, or strongly-flavoured blue cheeses like Roquefort and Gorgonzola. For a nuttier flavour, you might choose Havarti or aged Gouda.

Classic pairings: Cream Cheese and Goat Cheese

Cream cheese is the classic choice to pair with smoked salmon. Its cool, tangy flavour contrasts nicely with the oiliness of the fish. For a simple smoked salmon appetiser, just spread some cream cheese on crackers and top with a slice of salmon. You can also season with dill, lemon, onion, or anything else you desire without overwhelming the fish. For a more interesting flavour, whip the cream cheese with herbs, citrus, or other mix-ins.

Goat cheese is another classic, mild, fresh cheese that works well with salmon. Its subtle tang and creamy texture complement the smoke and saltiness of the fish. Because smoked salmon is quite a smoky fish, opt for a full-flavoured goat cheese, like Spain's Monte Enebro, which smooths out the rough edges.

Soft and spreadable: Brie and Feta

Soft and spreadable cheeses like brie and feta pair deliciously with smoked salmon. Young brie has a mild, earthy flavour that won't overpower the salmon. To make the cheese taste stronger, use an older brie that is beginning to run in the middle.

Feta is a salty, crumbly cheese that is a great match for smoked salmon. Its subtle saltiness and creamy texture complement the strong flavours of the fish. To make it more spreadable, mash it up with some olive oil. The briny flavours pair nicely together.

For a simple smoked salmon appetiser, spread some brie on crackers and top with a slice of salmon. Alternatively, make small crostini topped with feta and smoked salmon slices, then garnish with fresh dill sprigs or capers.

Something nutty: Havarti and Gouda

If you're looking for a nutty flavour profile to go with your smoked salmon, turn to cheeses like Havarti and Gouda. Havarti is a semi-soft Danish cheese with a buttery, aromatic flavour. It has a subtle tang and a creamy texture that won't overpower the salmon. Aged Gouda, on the other hand, develops crunchy crystallised bits along with a deep caramel taste. The nuttiness of these cheeses adds depth to the dish and balances the strong taste of smoked salmon.

Havarti is a versatile cheese that can be used in a variety of dishes. For a simple appetizer, try spreading some Havarti on crackers and topping it with a slice of smoked salmon. If you're looking for something more substantial, Havarti melts beautifully into creamy deliciousness, making it a great choice for a smoked salmon pizza or grilled cheese sandwich.

Aged Gouda is an ideal partner for smoked salmon. Whether the cheese tastes like caramel or is sharp and salty, Gouda allows the smoky flavours of the salmon to shine. Try pairing smoked salmon with a mature Gouda that has a slightly creamy, subtly crystallised texture, such as Beemster Classic Gouda.

For a truly indulgent experience, create a smoked salmon charcuterie board featuring both Havarti and Gouda. Add some crackers, cucumbers, or bread on the side, and don't forget to garnish with fresh dill sprigs!

So, if you're looking for a nutty cheese to pair with your smoked salmon, Havarti and Gouda are excellent choices. With their unique flavour profiles and textures, these cheeses will elevate your dish and impress your guests.

Melty cheeses: Fontina and Mozzarella

Melty cheeses like Fontina and Mozzarella work wonderfully with smoked salmon, especially when cooked. Fontina is a semi-soft Italian cheese with a rich, nutty flavour that becomes deliciously gooey when melted. Mozzarella, on the other hand, is known for its creamy deliciousness when melted and its ability to beautifully top a smoked salmon pizza.

Fontina is an excellent choice to pair with smoked salmon due to its unique characteristics. Its semi-soft texture and nutty flavour complement the salmon's fattiness, creating a delightful combination. When melted, Fontina transforms into a gooey, creamy delight, adding a new dimension to the pairing. This makes it an ideal choice for cooked dishes, such as grilled sandwiches or pizzas.

Mozzarella, a well-known and beloved cheese, also shines when paired with smoked salmon. Its ability to melt seamlessly makes it a perfect match for hot dishes. Imagine a bite of smoked salmon pizza with mozzarella, where the cheese enhances the flavour of the salmon without overwhelming it. The creamy texture of melted mozzarella balances out the oiliness of the salmon, resulting in a harmonious culinary experience.

Together, Fontina and Mozzarella offer a delightful duo of melty cheeses that elevate the flavour of smoked salmon. Whether you choose to create a savoury pizza, a grilled sandwich, or another cooked dish, these cheeses will add a layer of decadence and indulgence to your meal. Their ability to melt and complement the salmon's flavour makes them a dynamic pairing, ensuring a memorable culinary experience.

When it comes to creating a delicious and impressive dish, consider the dynamic duo of Fontina and Mozzarella cheeses to take your smoked salmon to the next level. With their unique melting qualities and flavour profiles, these cheeses will elevate your culinary creations, leaving your taste buds satisfied and your guests impressed.

Blue cheese: Roquefort and Gorgonzola

Blue cheese is a pungent and powerful pairing with smoked salmon. The salty, intense taste of smoked salmon is surprisingly well-matched with the moist, veined cheeses, Roquefort and Gorgonzola.

Roquefort is a French blue cheese made from sheep's milk, with a strong aroma and a tangy flavour. It has a creamy texture and is known for its characteristic veining, which gives it a distinctive appearance as well as a unique taste. The cheese is aged in the natural caves of Roquefort-sur-Soulzon, where it develops its complex flavour and characteristic blue-green veins.

Gorgonzola, on the other hand, is an Italian blue cheese made from cow's milk. It has a rich, creamy texture and a sharp, pungent flavour. The cheese is aged for at least two to three months, during which time it is pierced with metal rods to encourage the growth of the mould that gives it its distinctive blue veining.

When pairing blue cheese with smoked salmon, a little goes a long way. These strong-flavoured cheeses can be crumbled over salmon toast points or added to a salad for an elegant, upscale appetizer. The key is to balance the intense taste of the smoked salmon with the pungent funkiness of the blue cheese, creating a surprising and delightful combination.

For a well-rounded charcuterie board, consider including other cheeses with varying textures and flavours, such as mild and creamy cheeses like goat cheese or brie, or sharp and salty cheeses like aged gouda. Accompany the cheeses and smoked salmon with crackers, bread, vegetables, and herbs to create a delightful culinary experience for your guests.

Frequently asked questions