Our buddy, Chef John Coleman, at the super-cool Savor Gastro Pub in Dallas has whipped up a great holiday recipe that pairs beautifully with our Weather Pinot Noir.
-Jack & Cary
I always love a great Pinot with salmon and personally like the curing of the salmon, which leaves little to no bourbon flavor at all. It removes the "fishyness" and will have a gentle hint of vanilla. Adding light smoke and earthiness with the celery root puree build on the flavor and with the light anise flavor of the slaw with the nuttiness of the brown butter vinaigrette would, in my opinion, be a great match. The pomegranite seeds are a great finish and give a holiday vibe.
Bourbon cured smoked salmon with brown butter fennel salad and celery root puree
For the Salmon
-6 portions of fresh Salmon approximately 6 ounces each
-1/4 cup salt
-1/4 cup sugar
-1 tbsp vanilla
-2 ounces bourbon
-Several glasses of Weather Pinot Noir
Combine the sugar, salt, bourbon and vanilla together. Place salmon in a large Ziploc bag and add salt sugar bourbon mix and thoroughly coat the salmon. Enjoy a large sip of wine. Place back in refrigerator and let stand for 3 hours (refreshing glass as necessary). Remove and wash off coating and allow to air dry. You can either roast in the oven, smoke in the smoker or cook on a cedar plank on grill until done.
For the celery root puree
-1 large celery root, tough outer parts removed, cut into 1-inch cubes
-1/2 to 3/4 cups heavy cream
-1 stick cold butter, cut into pats
Place the celery root in a medium sized pot and cover with water by 2 inches and seasoning generously with salt. Bring the water to a boil, turn down the heat and cook until cubes are "fork tender", then strain. Put into food processer and puree adding butter and cream in small amounts until desired smooth consistency. All of this can be done while salmon is curing and you're continuing to enjoy a delicious glass of Pinot.
For the Fennel Salad
-1 bulb fresh fennel -shaved thin
-2 stalks of celery-shaved thin on the bias
-1/4 cup pomegranate seeds
-4 tbsp Unsalted Butter
-2 Tbsp Sherry Vinegar
-2 Tbsp Marcona Almonds
-1 Tbsp Water
In a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper. Combine fennel celery and pomegranate seeds, and toss with brown butter vinaigrette, and place atop the salmon.