On The Plate is Hot Smoked Salmon

Text and recipe by Jennifer Matsu

Photos by Rob Schumske

I’m a native Houstonian, but I grew up fishing summers in the Okanagan and Quadra Island of British Columbia. I’d spend days in a jon boat on Okanagan Lake, targeting rainbow trout and landlocked kokanee salmon. I’d also fish for sockeye and chinook in the waters of Discovery Passage. I took a hiatus from fishing, but over the last couple of years I’ve found a passion in fly fishing. I’ve loved learning a new sport, challenging myself, and enjoying all the victories along the way.

I thought I was just discovering another way to catch fish and experience nature. Little did I know that I had made a life-altering choice. Fly fishing is the epitome of hope and presence, and it connects our community in a special way. I found myself celebrating the little things like a longer or more accurate cast and went on to celebrate the bigger accomplishments like my first redfish on fly and catching a permit on fly.

When I purchased my first saltwater fly rod, I went to Houston’s Restaurant (now known as Hillstone) to celebrate. I ordered the hot smoked salmon and a glass of Schramsberg Blanc de Blanc. It felt like the perfect celebratory meal. Salmon has been a staple in my food repertoire for as long as I can remember. I have fond memories of the freshest sockeye imaginable and fishing with my dad in B.C. We enjoyed salmon grilled, roasted, canned, tempura style–even raw in sushi. One of my absolute favorite preparations is hot smoked salmon. It’s elegant, simple and so satisfying—toasty ciabatta, a smear of aioli, and a slab of hot smoked salmon. Perfect when paired with a glass of bubbles or especially with a crisp Ranch Water–good silver tequila, sparkling water, and a squeeze of lime.

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