A Salmon Martini

I know Seattle is hot on the whole salmon thing, but I was a little shocked when my husband plucked a salmon martini off the cocktail menu at Ray’s, a Seattle seafood institution on the water in Ballard.

Within minutes, a gin martini arrived, garnished with a golf ball-sized chunk of smoked salmon and an equally massive caperberry. The effect was delicious: the gin hadn’t taken on any fishy flavor, but the salmon was ever so slightly spiked with the crisp, piney flavor of the gin.

How surprisingly delicious.

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