We are not talking thin, smoked salmon here. No, not the sort you put on a blini with crème fraîche and caviar – more like a poached salmon fillet but with smoky flavours. To me, this makes a lovely and refreshing change from the usual Christmas fayre and I like to serve it with a salad of chunkily chopped cucumber with a dressing of dill, lemon juice and good-quality extra virgin olive oil. Add some freshly made lemon mayonnaise and a hunk of crusty bread and I am in heaven!
As for wine matches, I would highly recommend any of the following whites: Pouilly-Fumé and Reuilly (both are Sauvignons from the Central Vineyards of the Loire Valley) a dry Chenin Blanc from Savennières or a Viognier from either the Ardèche or, if you’re up for taking the boat out, from the acclaimed vineyards of Condrieu.
Check out Salar’s website – www.salar.co.uk. They state that their last postage date for Christmas deliveries is 20th December so you may still have time. Do try them throughout the year though. They have some great recipe suggestions on the website – I am sorely tempted by flaky smoked salmon and scrambled eggs for a Christmas morning breakfast or New Year’s Day brunch.