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With Pinot Noir being so versatile and loving elegant pairings, our chef has created an easy at-home recipe paired with the food-loving Haute Cabrière Chardonnay Pinot Noir.
400 g cold smoked salmon (Norwegian salmon or trout – look for whole pieces to cube)
150 ml olive oil
50 ml canola oil
Juice of 2 lemons and the rind of 1
1 large fennel bulb with tops attached
12 asparagus spears
2 spring onions
20 g flat leaf parsley
Salt and pepper
Lavash bread or melba toast (any wafer/thinly sliced toasted bread will work)
METHOD
Step 1 | For the dressing, combine the oils, lemon juice, and season with salt and pepper.
Finely chop fennel tops, flat leaf parsley and spring onions and add to the dressing and set aside.
Step 2 | Using a vegetable peeler, shave strips from the fennel bulb and asparagus spears, dress with some of the dressing and set aside.
Step 3 | For the trout, hand chop the salmon into small cubes about ½ cm and season. Mix with some of the dressing.
To plate | Place the salmon in a round mould/ring in the centre of the plate, place the lavash/melba, on top and finish with the dressed asparagus and fennel salad on top of that. Spoon more dressing around the tower, and add some extra pieces of lavash. Pour a glass of wine and enjoy!
Our warm and inviting winery team is always eager to open a bottle and introduce guests to our ranges.
Feel free to ask questions during an informative and engaging wine tasting, or delve deeper into the vision and philosophy behind our wines with a guided cellar tour.
Enjoy our family-inspired menu and tasty tapas while savouring time together over a bottle of wine.
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Here, you’ll find a selection of home-baked breads and pastries, lovingly made pantry jams and treats, our full selection of wines, and more, to take home and enjoy…
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