Peated whisky is most often associated with the Scottish island of Islay, where names like Laphroaig and Ardbeg have become synonymous with smoky drams. But Islay isn't the only place where peaty whisky is made. In fact, there is far more diversity within the peated category than you might imagine, and the possible food pairings for peaty whiskies are equally varied.“To me, nothing balances a peated whisky better than nice, buttery salmon,” explains Marc Therrien, executive chef at Keeneland, the legendary thoroughbred track—and culinary and event destination—in Lexington, Kentucky. “The whisky imparts a smoky, sharp, tannin type of flavor when sipped. This salmon dish is savory, sweet, astringent, pungent, sour, and salty all in one shot, and really complements those complex flavors.”
Pour This, Pair That: Peated Whisky and Torched Seared King Salmon with Togarashi, Japanese Cucumber, and Shoyu
Pour: Peated whiskyTastes like: The process of drying malted barley using peat smoke is an age-old tradition in Scotland, and peated malt has made its way to other parts of the whisky world. The peated grain imparts distinct smoky, savory, sometimes even medicinal notes, though levels of smoky flavor in the final whisky vary dramatically. Flavors such as bacon, warm rubber, and tar are not uncommon, and are often balanced by sweeter notes of chocolate, fruit, malt, and more.Five to try: Ardbeg Corryvreckan (95 points), Laphroaig Triple Wood (93 points), Highland Park The Light 17 year old (92 points), Kornog Roc'h Hir (91 points), Amrut Peated (90 points)Pair: Torched Seared King Salmon with Togarashi, Japanese Cucumber, and ShoyuWhy it works: With assertive flavors like the ones typically found in the best peated whisky, this dish won't be overwhelmed by such drams, but instead will complement them, framing the savory and sweeter notes with ease.Torched Seared King Salmon with Togarashi, Japanese Cucumber, and Shoyu
This recipe serves 6.IngredientsFor the shoyu sauce:- 1 green onion, finely chopped
- 1 teaspoon sriracha hot sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice and zest
- 2 Japanese or English cucumbers, peeled, seeded, and sliced thin on a bias
- 1 tablespoon cilantro, finely chopped
- 1 teaspoon grated fresh ginger
- Kosher salt to taste
- 1 lb. high-quality king salmon (skin removed)
- ¼ cup grapeseed oil, plus 2 Tbs.
- ¾ cup togarashi seasoning (available on Amazon and at specialty markets)