So it was that I set off to recreate the classic Bavarian specialty: pretzel-crusted salmon.
I took the leftover pretzel from last week (that I'd stashed in the freezer), broke it into chunks, and lightly toasted it in the oven. After it came out I crumbled it, tossed it with some SchoolHouse Kitchen SweetSmoothHot mustard and placed it on top of a King Salmon fillet and threw it in the oven.
After it came out I served it with some sliced raw onion and cornichons.
And what Bavarian dinner would be complete without an appropriate beer? For tonight's dinner I decided to pair it with a bottle of Orval that Jen had kindly purchased for me the other night as a present.
My only regret is that Jen wasn't here tonight to experience this authentic Bavarian meal. It's as if our apartment had been transformed into a real Bavarian Biergarten!
For dessert I opted to heat up some of the leftover strudel from the other night. This dessert had two more popular things from Bavaria: Mascarpone and vanilla ice cream!
And that, my friends, is how you make an authentic Bavarian Oktoberfest dinner.
* Warning: 90% of the information in this blog entry is false. Happy Oktoberfest!
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