Match of the week | Slow-cooked salmon with a yuzu-flavoured beer

Match of the week

Slow-cooked salmon with a yuzu-flavoured beer

I dithered between two brilliant beer pairings at the British Guild of Beer Writers Beer Meets Food event at the Wild Beer Co, Wapping Wharf last week, both of which involved citrus.

The first was a dish of slow cooked salmon with spiced and pickled cucumber and herb crème fraîche which was served with the Wild Beer Co’s Yokai, a 4.5% beer brewed with yuzu (a Japanese citrus fruit), kelp seaweed and Sichuan peppercorns. Beer doesn’t generally exhibit acidity but this was a wonderfully refreshing counterpoint to the richness of the salmon.

The other was even more daring - a lemon tart served with chantilly cream and Sleeping Lemons sour beer which is made with salty preserved lemons. I would never have thought it would have been able to handle the sweetness of the dessert but it just piled lemon flavour on lemon in the most delicious fashion.

The only reason why I went for the salmon pairing as my match of the week is that it’s probably more to most beer drinkers' taste and easier to replicate - although you’d probably have to pick up a can of Yokai for the full effect (The Wild Beer Co sells it on their website for £2.50) Not that that's any hardship ...

You may also like to check out 10 Great Wine Pairings with Salmon

I attended the BGBW lunch as a presenter, talking about how the seasons can affect our choice of beer. (Both these strike me as really summery)

If you’d like be able to check out all the food and wine pairings on the site you can buy a bundle of credits here to access my premium content.

And/or for regular updates on what and where I’ve been eating, drinking and travelling sign up for my Substack Eat This, Drink That, Live Well.

You may also enjoy …

Comments: 0 (Add)

Recent posts …

About FionaAbout FionaAbout Matching Food & WineAbout Matching Food & WineWork with meWork with me
Loading