Marinated Smoked Salmon

8 oz. smoked salmon (Smoked trout is good too.)

marinade:

1 tablespoon fresh tarragon
1 tablespoon fresh dill or fennel leaves
1 tablespoon fresh parsley
1 teaspoon fresh thyme
1 pinch celery seeds
1 shallot, diced fine
1 tablespoon fresh lemon juice
5 tablespoons olive oil
salt (optional)
freshly cracked black pepper
more dill or fennel for garnishs

1. Place fish on a platter large enough to accomodate it with at least an inch to spare all around.

2. Chop all herbs very fine. Combine them with remaining ingredients except salt and spread over fish to cover thoroughly.

3. Taste fish for saltiness; many smoked fish are already salted. Sprinkle very lightly with salt if desired.

4. Cover platter with plastic wrap and allow to stand, refrigerated, for at least 2 hours before serving.

5. Garnish with dill or fennel sprigs. Serve fish with thinly sliced bread or black-pepper watercrackers.

Ca'Sisa • NV • Prosecco • Veneto, Italy • 2715523

Grape: Prosecco

appearance - bright, clear

color : almost clear

aroma - moderate

flavors (smell + taste)

sweetness - dry

acidity - tart

oak -

fruit - lemons

earth - grass, yeast

body - light

tannins -

alcohol - 12%

serving notes - serve cold fresh from the bottle.

 • Prosecco is Italy’s answer to Champagne although Prosecco’s production differs significantly from its French cousin’s. In the Champagne Method, the second fermentation, the one that adds the bubbles, occurs in the actual bottle. This expensive process gives Champagne its complexity and its cost. Prosecco, on the other hand, uses the Charmat Method. Here, the second fermentation occurs in large stainless steel vats. This gives Prosecco a vibrancy and clean acidity that Champagne lacks. In a rare moment of European clarity, the name of the wine is also the name of the grape. And Prosecco is the favorite celebratory drink in that most beautiful of cities, Venice.