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1 oz. Chambord
3 oz. Champagne (I prefer Piper-Heidsieck Brut)
Pour Chambord into a nicely chilled glass and top with Champagne. Et voila! Santé!
Smoked salmon with cream cheese, pickled red onions and chives
4 slices of smoked salmon (sliced in thirds), I prefer Echo Falls
12 Divina toast points, imported from France (located in your cheese department)
Pickled red onions, minced (see recipe here)
Freshly cracked black pepper
Place toasts on a platter. Take four slices of the smoked salmon and slice them into thirds. Place a dollop of cream cheese or crème frâiche onto the toast and fold a slice of the salmon on top. Thinly mince a few slices of pickled red onions and place them on top along with the freshly chopped chives.
Serve immediately alongside a Kir Impérial!