Probably not the first time I’ve mentioned this easy salmon starter but did it again last week. Just skin, deseed and chop 2 or 3 tomatoes, season, add a teaspoon of olive oil and set to one side. Empty whole milk yoghurts from their glass pots, rinse and keep the pots. Season the yoghurt with salt, pepper and some shredded basil. Chop some smoked salmon into bite size pieces and start laying. First a layer of tomatoes, then yoghurt and then salmon. Repeat, finishing with the salmon. Dress with a basil leaf. So easy, light and a refreshing way to start a meal – great served with a Sancerre.
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A wonderful fun filled informative trip and if anyone reading this is wondering if it’s for them…. yes it is, you’ll love it!
The wine tasting day was one of the highlights of our entire trip … you really went out of your way to make our stay perfect.