Recommendations · Beer and food

Smoked salmon on toast with Boon Geuze Mariage Parfait

Toasted bread with smoked salmon, crème fraîche, chives and capers. Against that rich, smoked fish you set the acidity of an old gueuze.

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Bottle of Boon Geuze Mariage Parfait, beer

From the shelf

The bottle

Boon Geuze Mariage Parfait comes from the Boon brewery in Belgium and stands at 8 percent by volume. Geuze is a blend of young and old lambic, spontaneously fermented and aged on wood. That gives a dry, sour beer with plenty of carbonation, an aroma that leans towards citrus and hay, and a long finish.

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The combination

Why this works together

Acid clears fat; that is the same reason there is a wedge of lemon next to smoked fish. A geuze does that work with more emphasis and also brings carbonation, so the mouth is clean again after every bite. The wood ageing adds a dry, slightly spicy tone that stands alongside the capers and the red onion.

At the table

The dish

  • Before 4 people
  • Ready in 20 minutes
  • Type starter

What you need

  • 8 slices of sourdough bread or rye bread
  • 200 g smoked salmon, sliced
  • 150 g crème fraîche
  • 1 tbsp horseradish from a jar
  • 1 bunch of chives, finely chopped
  • 2 tbsp capers, drained
  • 1 small red onion, sliced very thinly
  • 1 lemon, cut into wedges
  • 2 tbsp olive oil
  • black pepper from the mill

How to make it

  1. Brush the slices of bread thinly with olive oil on one side.
  2. Toast them in a dry frying pan or grill pan over medium heat for 2 minutes per side, until golden brown and crisp.
  3. Stir the crème fraîche loose with the horseradish and half of the chives. Grind pepper over it.
  4. Let the toast cool to lukewarm. On hot toast the crème fraîche melts away.
  5. Spread each toast with a spoonful of the mixture.
  6. Drape the salmon loosely over it, so that air remains between the slices.
  7. Scatter the red onion, the capers and the rest of the chives over it and serve with a wedge of lemon.

In the glass

Serving

Serve at 6 to 8 degrees in a gueuze glass or a small tulip glass. Keep the bottle upright before you open it, pour slowly and stop as soon as the cloudiness reaches the neck. The head can stay small; the carbonation does its work in the mouth, not in the glass.

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