- 8 thin slices of smoked salmon
- Four 1/4-inch-thick slices of crustless brioche, toasted
- 3 tablespoons crème fraîche
- 1 ounce salmon caviar
- Set 2 slices of the salmon on a sheet of plastic wrap, overlapping slightly; cover with a second sheet. Gently pound until the salmon is paper-thin. Peel off the plastic and arrange the salmon on a plate. Repeat with the remaining salmon. Spread the brioche toasts with crème fraîche and top with the caviar. Serve the toasts with the salmon.
Champagne would be a classic pairing, but Aldo Sohm's choice is unexpected: sake. The Kasumi Tsuru Yamahai Ginjo is silky and richjust the thing for this luscious salmon. A similar ginjo-style sake that's a bit easier to find is the lightly melony Rihaku Wandering Poet.
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