The perfect summer dish to accompany a glass of our pioneering blend, 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)
- Oil for frying
- 25 g flat leaf parsley
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!