The Flight Deck Lounge's Pain d’Epice Salmon Recipe

Pain d’Epice Salmon

Pain d’Epice Salmon

Print Recipe

Ingredients:

16 oz lox-style Atlantic smoked salmon, sliced
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/8 tsp freshly-grated nutmeg
1/8 tsp ground cloves
1/8 tsp freshly-ground black pepper
1/8 tsp ground anise seed
½ orange with skin intact, preferably organic
2-3 sprigs mâche (lamb’s leaf lettuce) for garnish
1/3 cup crème fraîche
Grissini or thin crackers

Instructions:

Arrange the slices of smoked salmon in a dish or platter so that part of every slice is exposed. Combine the dried spices in a small bowl and mix well to combine. Using a shaker, sifter, or small strainer, dust the salmon with the spice mixture until every piece has been lightly seasoned (you should have some spices left over; try adding a pinch to your coffee in the morning for an aromatic treat). Finely grate the orange zest over the salmon, and garnish the platter with mâche. Serve crème fraîche in a small bowl on the side, along with grissini or thin crackers for crunch.

Complete the Pairing:
Ricotta and Wild Mushroom Tart
Broccoli Rabe with Garlic and Pine Nuts

This simple yet elegant hors d’oeuvre combines the classic flavors of European pain d’épice with the buttery richness of smoked salmon. The sweet spice complexity pairs beautifully with the lush red fruit of Pinot Noir, while tangy crème fraîche brightens and refreshes the palate. Serve with grissini or thin crackers for a memorable start to any evening.