IT’S is the season for smoked salmon, whether as a classic starter, canapés, part of a seafood platter or even used in scrambled egg for breakfast.
Another way to serve it is cooked in cheesy potatoes as a wet-day warmer. It works fabulously as an easy, one pot dish when out sailing if you have a galley.
These days, wild Atlantic smoked salmon is as rare as hen’s teeth but if you are lucky enough to find some, then it should be celebrated with the best possible wine, preferably a glorious white … there is the Verdicchio dei Castelli di Jesi, Podium or the lighter Macrina, from Garofoli, in the Marches, just begging to be paired with fish.
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Content Curator Mariano Pallottini
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