sailors out on a night like this. My barometer reads 979 mb and we currently have 22 m/s winds (a Beaufort 9) in my part of Tokyo: it sounds like someone is playing a fire-hose on my flat. Anyway, today I despatched the last of my smokehouse salmon in a classic dish: with buttered eggs. In certain hotels in Paris and Normandie I have been served a version of this, but none can compare to my home-smoked, home-made variety, made with big, big chunks of smoked salmon, the whole seasoned very lightly with ground white pepper and served on white bread just toasted till crusty. It wants no other flavouring or seasoning and I am amazed I had the presence of mind to take a photo of the dish before devouring it.