Tonight the shire cook's guild will explore French recipes. I had in my mind doing some sort of roasted pork with a sauce until I came across this recipe for Salmon. It was the first time that I recall seeing in one of the culinary manuscripts for smoking the fish.
I'm really not much of a fish eater, and I do find Salmon to have a particularly strong taste. However, the balance between smoked salmon, a dry white wine and scallions seemed particularly appealing (which is the last part of the recipe described). With smoked salmon being fairly easy to obtain, I figured this was worth giving a try.