I may, possibly, have purchased more matzos than, strictly speaking, is necessary for just my lovely bride and I. But it’s Erev Pesach, and I’m getting a jump on things and busting into the ginormous Passover stash. Matzah is a great substrate, particularly for canned fish that’s extra fatty or salty or both. Plus, it makes for a good sturdy plate you can eat.
This Sena Sea sockeye is really quite good. Salty-sweet, not smoked so deeply that the salmon descends into jerky territory, so still nicely flaky. About ideal from my perspective.
I haven’t found a hot sauce that’s quite the right fit for smoked salmon in general. The Kelchner’s “horse-radish,” though, has a great bite—eye-watering if you get enough in one bite—to play up against the fatty sockeye. I ought to be reaching for horseradish more often when popping fish tins. It’s the wasabi of Eastern Europe!
by DreweyD
5 Comments
That is *a big bite* of horseradish-chag sameach! I’ve never put it on fish but now I’m going to.
Happy Pesach!!
Chag kosher v’sameach! Good yom tov!
Fuuuuck that looks delicious. Blessed Passover my friend!
Happy Passover to all who are celebrating.