It was a bitter sweet day as I had to leave Cape Kiwanda and return home. However, I had to have one last seafood fix before departing. The Pelican Pub & Brewery had two breakfast specials, a bay shrimp frittata and smoked salmon Benedict. I elected to go for the Benedict. King salmon cured in Kiwanda cream ale brine and slowly smoked over hickory wood chips sounded too good to pass up. I must confess to not having eggs Benedict with anything other than Canadian bacon; so, this was a new experience.
I was not disappointed. The salmon had a delicate flavor that married well with the hollandaise sauce. It was a filling feast that kept me through the four and one-half hour drive home.
I am looking forward to August and my return to Pacific City and Cape Kiwanda. Until then, travel safely and eat well!
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