Lemon and smoked salmon: to avoid?
Gastronomy experts strongly advise against sprinkling smoked salmon with lemon. Smoked salmon is often carefully prepared to achieve a balanced and delicate flavor. The addition of lemon will have the effect of masking these subtle nuances by dominating the palate with its acidity, thus altering the original flavors of the salmon. Ideally, smoked salmon should be enjoyed plain. Furthermore, smoked salmon is appreciated not only for its taste, but also for its delicate texture. Lemon also has the ability to “cook” salmon due to its acidity and therefore modify its texture. This reaction is known as “acid cooking.” However, if the desire for a touch of citrus is irresistible, it is recommended to add the lemon at the last moment, avoiding placing it directly on the fish.
Our advice for tasting smoked salmon
Rather than limiting themselves to lemon, many salmon lovers prefer to explore a variety of accompaniments. Capers, crème fraîche or even fresh herbs such as dill and thyme offer interesting alternatives without overpowering the flavor of the salmon. Another secret for optimal tasting is to take the salmon out about thirty minutes before serving it. This step allows the flesh to relax and the aromas to fully develop.
