I am not a salmon lover these days but I used to adore the wild salmon served at Christian Petrossian restaurant. In the 1980’s when caviar was at its height /it wasn’t being exploited/ caviar was glowing and I used to go Petrossians and enjoy some fine golden caviar. These days you can find some wild salmon at caviar Kaspia in Paris, and there is no doubt that wild salmon sliced thinly is the perfect accompaniment with a nice glass of vodka.