Of all the world’s cuisines, there are very few that marry up to a nice pint better than that of Ireland.
By Maggie Cubbler
Of all the world’s cuisines, there are very few that marry up to a nice pint better than that of Ireland. The luck o’ the Irish lives on in a Guinness served alongside fresh oysters or a traditional lamb stew that’s washed down with a gorgeous Irish Red Ale. This recipe pairs together an Irish Pub Style Smoked Salmon Fish Cake with the Oyster Stout made by The Porterhouse Brewing Co. in Dublin, Ireland.
The oyster stout has notes of salty seawater because it’s actually brewed with oysters. Thus, being somewhat reminiscent of the sea, the beer complements the fresh salmon in the cakes while the fish’s sweetness matches nicely with the caramel malty notes in the stout. The smoked salmon in the recipe pairs beautifully with the beer’s flavors while the oyster stout’s lingering dryness provides an interesting contrast to the relative richness of the fish cake. This is truly a delicious pairing and the smoked salmon fish cakes would be a welcome main-attraction to any St. Patrick’s Day party. Sláinte!
The full 3-course Irish pub beer pairing menu is available on my blog, HERE.
- 250g/8 oz or four medium sized potatoes, cooked and mashed
- 250g/1/2 lb smoked salmon, cooked, skinned, and flaked
- 250g/1/2 lb fresh salmon, cooked, skinned, and flaked
- few drop Tabasco sauce
- Juice of 1 lemon
- 2TB finely chopped parsley
- 1 large egg yolk, beaten
- plain flour
- 2 large eggs, beaten
- Plain white bread crumbs
- olive oil
- salt and pepper
- Cook and mash the potatoes and set aside allowing them to cool.
- In the meantime, pan-fry the salmon filets. When finished, flake the salmon meat off the skin. Allow to cool.
- Once cooled, mix together the mashed potatoes, salmon, the Tabasco, lemon, and parsley. Season with salt and pepper.
- Knead in the beaten egg yolk to bind.
- Lightly flour a flat surface and form the mixture into cakes. Allow them to refrigerate for about 15 minutes. In the meantime, preheat the oven to 150C/300F
- Dip the cakes into the beaten egg and then coat with breadcrumbs.
- Heat the olive oil in a pan over medium-low heat. Once heated, brown all sides of each cake--about 2 minutes per side.
- Then bake the cakes in the oven for about 8 minutes or until heated all the way through.
- Garnish with lemon wedges and serve.
- Get Loaded!
Maggie Cubbler is a beer-and-food-loving Yankee living in North Yorkshire, England. When she's not pulling pints at a traditional Yorkshire pub, she devotes her time to her Labrador, husband, and working on her blog: Loaded Kitchen. She loves to pair beer with food, cook with beer, and drink a (half) pint or two with the natives. Besides blogging and drinking, Maggie is currently studying to become a certified Cicerone while trying to figure out why Yorkshire men like lime cordial syrup in their lagers. Take a swing by her blog and check out the party in her pans.