My salmon omelet in the pan
Taking some of the leftover salmon from a post two days ago, I flaked some off into three eggs whisked with salt, pepper and fresh thyme. I briefly sauteed in butter some chopped red onion and tomato, and when those had softened, I poured in the egg mixture. Now, I don’t care for a runny omelet — and you purists will say, “You don’t like omelets!” and that’s O.K. — and I know that what I get in the end is really a stove-top frittata thin enough to fold over on the plate, leaving room for a couple of pieces of toast and a spoonful of salsa verde, which is exactly what I did have, and the whole ensemble was incredibly satisfying.

For wine, I chose something unusual, the Bouké White Table Wine 2007, from the North Fork of Long Island, one of the first bouke_07white.jpg releases for this young winery; the other is a rosé (sold out) and a soon to be released red blend. The Bouké White 2007, which sees no oak, is a blend of chardonnay (40%), pinot gris (32%), sauvignon blanc (18%) and gewurztraminer (10%). This is a clean, fresh and brisk white wine, drawing on its constituent elements for character and yet expressing a seamless personality. There’s ripeness and smoothness from the chardonnay, and touches of pineapple and grapefruit; the pinot gris and gewurztraminer contribute racy spiciness and subtle. slightly astringent floral notes; the sauvignon blanc adds pear and melon, hints of dried herbs and a layer of minerality. All of these factors add up to an attractive quaff that was delicious with my omelet and also as an aperitif. Of course the wines from Bouké are primarily available now in Long Island and New York and Westchester County, but, untypically for a winery on Long Island, Bouké is trying for a national presence. We’ll see how that goes. Very Good+. About $18.

I borrowed the label image from lenndevours.