Putting Salmon in Coffee
Coffee can have a smokey kind of flavour. I had some smoked salmon cream cheese lying around. Are they a match made in heaven?
I thought it was really just artificially fish-flavoured and pinkified cream cheese, but the third ingredient is real honest-to-goodness smoked salmon.
Be sure to avoid leftover bagel crumbs stuck in the cream cheese.
In with the coffee. This one needs to be mixed up really good. But even then…
My god—it’s full of stars.
It looks really cool when you swirl it around.
Ah, but my arch nemesis, texture, is back. The bits that refused to melt tasted like little blobs of half-melted rubber. Maybe adding cream will help.
The taste of the coffee itself was actually not that bad. Once I was able to suspend the knowledge that I was drinking coffee with fish in it, I realized that the smokiness of the salmon actually did go pretty well with the earthy Sumatra coffee I used.
I thought maybe the chunks were just cream cheese that refused to melt, so I threw the mug in the microwave for a while. All that accomplished was a fishy-smelling microwave. I’m thinking the rubbery white bits were the salmon itself, which given their unrecognizable state, tells you something about the quality of the salmon used in the cream cheese. Perhaps it would have been more accurate to list “ground up fish product” on the ingredients label.
Maybe if the coffee was drained through a very fine filter (say, a coffee filter), it would be drinkable. Delicious even. But unfortunately I tossed it down the drain in disgust before I thought of this. Maybe next time. Stay tuned.