Fondue is one of my FAVORITE ways of eating. I know, I know… some people think cooking your food at the table before you actually get to eat it is ridiculous. Me, I think it is FUN. I always go for the experience of a meal if ever possible (see my recent review of Fogo de Chao for further proof of this fact.)
So, when I was asked if I’d like to review a copy of the Fondue Bible there was very little arm twisting involved. I even had three home fondue pots to choose from!
I’ve tried a couple of the recipes from The Fondue Bible so far and have enjoyed them all. However, today I get the pleasure of sharing a recipe from the book that I loved: Smoked Salmon Fondue. This was a fantastic fondue option for brunch. My husband claimed it as the best breakfast I’ve ever made him.
Smoked Salmon Fondue Recipe
(affiliate links below)
shared with permission from The Fondue Bible by Robert Rose
Ingredients & Supplies:
- 8 oz goat cheese, cubed
- 3 1/2 oz cream cheese, cubed
- 1 clove garlic, halved
- 1/2 cup dry white wine
- 5 oz smoked salmon, sliced into bite-sized pieces
- 2 green onions, minced
- Mixing bowl, large sauce pan, wooden spoon and fondue pot!
- In a bowl, combine goat cheese and cream cheese, mix well. Set aside.
- Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine; bring to a simmer over medium heat. reduce heat to medium-low.
- Add cheese mixture in small amounts to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
- Stir in smoked salmon; mix well. Transfer to fondue pot and garnish with green onions. Serve Immediately!
I served my Smoked Salmon Fondue with roasted Brussels sprouts (with bacon of course!), apple slices, bagel pieces, and mimosas.