Smoked-Salmon Carpaccio with Brioche and Caviar
Eric Ripert pounds smoked salmon paper-thin, like beef carpaccio, then serves it with brioche and salmon caviar. More Recipes by Eric Ripert More Seafood Recipes
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January 2010
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Credit:
© Michael Turek
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Suggested Pairing
Champagne would be a classic pairing, but Aldo Sohm's choice is unexpected: sake. The Kasumi Tsuru Yamahai Ginjo is silky and rich—just 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.