The Biltmore® Smoked Salmon
Savor the heritage of Biltmore® at your table. Inspired by America’s Largest Home® and the legendary hospitality of George and Edith Vanderbilt, our collection of seafood helps you elevate an ordinary meal into an extraordinary experience. Complete your meal by pairing the Biltmore® Scottish Smoked Salmon with a bottle of Biltmore® Pinot Grigio.
KODIAK SOCKEYE SALMON
Our gourmet Kodiak Sockeye Salmon takes its name from Kodiak Island in the cold, deep waters of the Alaskan Gulf. These crystal clear waters are world-famous for the quality of fish caught there – especially wild Sockeye Salmon.
- Premium Biltmore Kodiak Sockeye is crafted from MSC-certified sustainable Sockeye Salmon stock.
- This wild-caught salmon is traditionally smoked and prepared according to a centuries-old family recipe involving careful curing and light smoking using only 100% natural ingredients.
- Only the very best Kodiak Sockeye Salmon, seasoned with savory salts and a smoky blend of oak and birch wood, provides the smooth, silky taste that characterizes Biltmore Kodiak Sockeye salmon.
SERVING SUGGESTIONS: Remove the salmon from the refrigerator 15 minutes prior to serving.
Serve with bread, bagels or crackers as an appetizer, or try the following recipe from Biltmore® chefs.
SMOKED SALMON BRUSCHETTA
- 1 good quality baguette
- 4 oz smoked salmon
- 1 oz cream cheese
- 1Tbsp finely chopped red onion (optional)
Turn oven on to broil. Slice baguette on a diagonal into 6 ½-inch slices. Cut salmon on a diagonal into 6 thin slices, blend cream cheese, onions and capers together. Brush olive oil one side of bread, arrange on a baking sheet, and toast until they begin to brown, approx. 3-5 minutes. Turn the bread over, spread with the cream cheese mixture, add the slice of salmon, sprinkle with grated cheese. Return to broiler and cook until cheese begins to melt, approx. 3-5 minutes.
This smoked salmon bruschetta can be prepared hours in advance and refrigerated, but are quick enough to make and serve in 15 minutes.
For more recipe ideas go to www.biltmoregourmet.com