"I use Nueske's slab bacon. I slice it paper-thin and wrap it around the salmon. I serve it on a peapod puree, because the peapod, salmon and bacon, they love each other. The smokiness of the bacon is just incredible. I don't think you can do that with any regular bacon, because the bacon is too soft to slice paper-thin. You almost slice it like prosciutto. Nueske's is like a steak compared to other bacon. There's a big, big difference between Nueske bacon and regular bacon."
Chef Rainer Langbein
Pacific Club Newport Beach, CA |
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