Ettore Botrini has been awarded two Michelin stars for his Corfu restaurant Etrusco and Botrinis in Halandri, Athens (


In a saucepan melt the butter, add chopped shallots and saute until translucent. Add the white wine and when it evaporates fully add broth and cream. Allow to settle and then add the salmon until it is warmed. In a pot with plenty of salted water, boil the tagliolini, strain and pour them into the pot with the sauce. Begin to saute adding a shot of vodka and finish with lemon zest and chives.

Wine Pairing:
This fatty, rich dish leads to two different wine pairs. The first choice is a fresh and crisp Greek white or rosé wine that will refresh the palate after each bite. A stainless steel Santorini, a Robola of Kefalonia or a Rosé from Amyndeon (still and sparkling) will work nicely. The second option, especially if the fish is heavily smoked is to go for a more opulent white wine with aromas of toasty oak and marked acidity like an oaked Chardonnay or Savatiano or Nychteri style Santorini.