I got a really nice package on my doorstep a few weeks ago from a woman that I used to work with at The Alameda Cafe — Erika Simeon. I hadn’t spoken with her in years and since then it turns out that she and her dad have started a business smoking and selling the above — River’s Edge Smoked Salmon.
The past two and half years they’ve been perfecting this secret recipe smoked salmon and I was lucky enough to get samples of the King and Coho. The King was definitely my favorite because it was so moist and flavorful. The Coho — on the salt bagel above with cream cheese, capers, and scallions — was a bit drier but still really good.
According to Erika they use wild line caught Northwest salmon, organic brown sugar, and solar evaporated sea salt for the small batch alder smoked salmon.
We went to the coast last weekend and I brought along a couple packages of chevre, along with some fresh herbs clipped from the garden and some of last year’s garlic. I minced the herbs (oregano, mint, thyme, chives, sorrel) along with the garlic and whipped them into the chevre with a good amount of half and half. One of the tastiest things that we ate over the weekend was wamed and sliced Pearl Bakery baguette smeared with the garlic and herb chevre and topped with River’s Edge Smoked King Salmon along with a nice, dry French rose.
Although River’s Edge products aren’t available in local stores yet — I’ll let you know when they are — you can purchase the smoked salmon online. If you’re local email Erika at email@example.com for free Portland area delivery.
River’s Edge Smoked Salmon