09/12/2025
Place: BIČN KIČN Sacramento
OK- 3 week countdown to New Year so I guess it's time to reflect back on my 2025 Resolution: At Least One New Technique or Recipe per Month. Check! ( my next post will start recapping the year and preparing for the 2026 Resolution: Actually Start Posting! meaning learn how to plate and photograph)
December's goal was to take the first baby step into the world of cold smoked fish... in this case a 1lb slab of fresh Atlantic Salmon
Score
Taste: 6/10
but... from a cooking standpoint and the inevitable learning curve I'm stoked with the first time effort because #1 it's EDIBLE!!!
#2 I know what to change - the dry brine kosher salt to brown sugar ratio of 2:1 was a bit too salty but the 24 hours brine time was spot on. (Next time 1:1 salt to brown sugar)
This Weekends Blue Plate Special: Linguine, gorgonzola-sage sauce topped with lightly broiled smoked salmon with crispy edges, garnished with toasted walnuts. South African Chenin Blanc or...I'm diggin' this Chardonnay/ Viognier blend from TJ's!
