I think a firm belief that everyone should enjoy a lot Cany As far as possible, the spring has now spread. This includes the authorities with smoked salmon, declaring spiced with excellent virgin olive oil, and advanced pasta in front with anchwater slices à la alison roman Or the toast with the butter and the arc of a Troot.
My favorite way to enjoy canned fish in the seacuteie plate. It is a play on the traditional Charcuterie painting that exchanged thorny meat for preserved seafood. Of course, the star of the painting is canned fish, which are attached to pieces of roasted fermented dough bread, declines, fresh fruits, pickled vegetables and cheese.
In the same way as the meat that was treated along with cheese, as well as canned fish. The mixture is always different, which means it is better to enjoy some fish with creamy cheese, while others walk well with more solid nuts.
“There are many different types [of fish and cheese] Sean Matific, an adult of small machines when you are a child, said it’s really fun when you go to a specialized store, see something you haven’t seen before and try it. I put a quarter, then get out of the capsule and do not know what is inside. This is how I look at it. “
I spoke with Mattevich, an expert in Seacuxie and Charcuxie, about his favorite and cheese husbands. When it comes to choosing the right cheese, Matific said everything depends on the specified flavors for each of them, individual canned fish.
Here is a group of the best husbands:
Since salmon is rich in fat, it works well with a striking cheese that has some bite. “I love to have a contrast in the texture,” said Matific. Vita recommended collar or mild blue cheese.
“This is difficult because it is very dry, so he got a lot of texture,” Mattevich said. Cheese, like a wild, suggest to complete a little sweet flavors of tuna. Moosarlla and even home cheese are other great options.
“I would like to associated the thickness of the gallon, with a goat cheese or a pier, because, it usually has a thickness of salmon in it a little smoke,” Matific said. “This type of flavor” Goat-Y “will go well with that.
Olive fish that is also my butterfly in the texture, and the mirror pairs are great with the quality of the chimney or the chimney mozzarella, according to Matvic. Gruyerere, Fontina and Crème Fraîche are also great pairs.
“The herring comes in many different flavors,” Matific said. “Usually I do not tell people to get these cheese with a group of herbs and other flavors in them. But for something like herring, it is possible that it is really good to seize a Havarti that contains a group of dill.”
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