The joy of preparing food together, the joy of eating tasty and simple food, the joy of sharing. It’s one of the themes of Together: Our Community Kitchen, our suggestion for this year’s Christmas cookery book. It was written by a group of residents, gathering in the aftermath of the Grenfell Tower fire in London. They began cooking food for their families, friends and neighbours. Food that helped restore hope and provided a sense of home.

The recipe for this tasty salad is simple, quick and fun to make. It is rich, with warm flavours, a bold structure and of course lots of salmon. The egg yolks are set, but only just, adding to the great mouthfeel. Take some crusted bread, put the salad on top of it, perhaps a bit extra?, and enjoy!

Wine Pairing

A glass of dry sparkling wine will be great. A glass of Sauvignon Blanc or Chardonnay will also fine, as long as the wine is acidic enough to balance the fat from the fish and the egg. We enjoyed a glass of Sicilian white wine made by Baglio di Grìsi with the local grillo-grape. This full-bodied wine has the right level of acidity and minerality. Excellent with the salmon and the egg.

What you need

• 2 Organic (or Demeter) Eggs
• 100 grams organic Smoked Salmon
• Chives
• Mayonnaise
• Crème Fraîche
• Mustard
• Lemon
• Black pepper

What You Do

Boil the eggs until slightly set. Peel and let cool. Coarsely slice the salmon. Same with the eggs. Chop the chives. Combine one tablespoon of mayonnaise, 2 teaspoons of crème fraîche, 1 teaspoon of mustard, chives, a few drops of lemon and black pepper. Add the salmon and combine. Add the egg and gently combine. Now it’s a matter of tasting. Perhaps you want to add more mayonnaise, crème fraîche or lemon. Let cool and serve with crusted bread.

We wish you a wonderful 2025 with lots of culinary adventures!
Mr. Cook and Mr. Drink