We complete the recipe with toasted almonds and lettuce broth. We drink with it Bulichella's new Vermentino cru: the Costa Toscana Vermentino Tuscanio 900 2022.
The recipe is signed by. Gianpaolo Ghilardotti, chefpreneur at the helm of Foodlab, an all-Italian company (based in the heart of Parma’s Food Valley) that, with its Fumara brand, has specialized in processing and smoking salmon from the cold seas of the North for more than 20 years.
The Sockeye wild salmon comes from the colder waters of the Pacific Ocean, up there in the seas that bathe Alaska. This salmon is medium in size and thinner in shape than all other species. Wild by nature, free among the waves, it is always on the move: its meat, lean and firm, has a strong taste with distinct marine notes.
Ingredients for 4 persons:
400 g Sockeye Wild Salmon, 400 g potatoes, roasted almonds, 10 large lettuce leaves
Preparation:
Boil the potatoes, cut them into small cubes, mash them with a fork and season with evo oil, salt, pepper and toasted almond slivers.
Place the potatoes in a round mold and make 4 disks 1 cm high each.
Blanch the lettuce leaves in boiling salted water for 15 seconds, cool them in water and ice, and blend them with a pinch of salt.
Plate by placing the slices of smoked salmon on top of the pie and the lettuce broth on the sides.
Wine pairing:
(Edited by Stefania Vinciguerra)
Costa Toscana Vermentino Tuscanio 900 2022 Bulichella
Intense straw yellow. Strong Mediterranean notes, herbs and hints of citrus. Taste of pleasant savoriness and good structure and concentration, balanced and persistent.
Production area:
In Val di Cornia, 2 km from Suvereto, the northernmost medieval village in Maremma, overlooking the sea that has the island of Elba in front of it.
Grapevine: 100% Vermentino sourced exclusively from Vineyard 900. Little quantity and selection of grapes to enhance and concentrate the quality of the vines, much work in the vineyard to interpret year by year the needs and peculiarities that will characterize the vintage of production.
Vinification:
In stainless steel, on the lees for a few months.
Serving temperature: 10-12°C.
Recommended pairings: Excellent with appetizers, delicate first courses and fish dishes
