When it comes to Alpine styles, I have a few requirements: (1) nutty (2) slightly funky (3) the name contains at least one umlaut. There's a Swiss import on the plate this week that covers 2 out of three. No umlaut, but you can visit the cheese maker's website and give Google translate a try. Schmuggler is aged about six months with repeated washings, until rich and robust. Appropriately named Schmuggler, because it's German friends were trying to smuggle wheels... I can see why. I topped a traditional fish pie with some and twice baked it to golden perfection. Give it a try if you're feeling European. Feel free to modify with your favorite seasonal ingredients.
8 oz Wild Salmon fillet
1 large shallot, minced
1/2 lb Utility Research Garden red potatoes
2 tablespoons Lucky Layla Golden Butter, plus more to butter pie dish
4 oz Schmuggler, grated
1 pinch Pollen Ranch Dill Pollen
Sea salt and cracked black pepper, to taste
Peel and boil potatoes until soft. Meanwhile, roast salmon until rare - medium rare, at 425 for 7 - 10 minutes. When potatoes and salmon are done, mash potatoes, flake salmon and mix with butter, salt, pepper and dill pollen. Divide mixture into two 8 oz oven safe ramekins. Top with cheese and bake at 350 for an additional 20 - 30 minutes.
*Serves 2
8 oz Wild Salmon fillet
1 large shallot, minced
1/2 lb Utility Research Garden red potatoes
2 tablespoons Lucky Layla Golden Butter, plus more to butter pie dish
4 oz Schmuggler, grated
1 pinch Pollen Ranch Dill Pollen
Sea salt and cracked black pepper, to taste
Peel and boil potatoes until soft. Meanwhile, roast salmon until rare - medium rare, at 425 for 7 - 10 minutes. When potatoes and salmon are done, mash potatoes, flake salmon and mix with butter, salt, pepper and dill pollen. Divide mixture into two 8 oz oven safe ramekins. Top with cheese and bake at 350 for an additional 20 - 30 minutes.
*Serves 2
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