Salmon smoked

Cold-smoked salmon served simply, on blinis, with cream cheese, capers, and lemon, or on brown bread with butter. Without the egg of the previous preparation, the dominant elements are the saline smoke, the oily fish fat, and the sharp lemon or caper acidity. The cream cheese or butter adds dairy fat. Oak is eliminated. The wine needs to engage the smoke, cut the fat, and match the lemon-caper brightness without adding aromatic weight that fights the clean fish character.