For Erik Tennyson, who works in our West Coast office, the ultimate bread-based bite is smoked salmon and crème fraîche on thin slices of sourdough baguette, chives sprinkled over top and lemon wedge on the side. “This is like nostalgia on toast for me, combining memories of the ubiquitous Parisian saumon et crème fraîche baguette from my study-abroad days with the Friday nights as a kid in Queens when pizza would be supplanted once in a blue moon with bagels, lox and cream cheese.”
Wine: Play up the French connection with a Crémant de Bourgogne like J.J. Vincent, or go American with Gruet’s Brut from New Mexico.
This recipe is featured in the print edition of the August 2015 issue.
photo by Sarah Anne Ward
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