A shimmering wine with a subtle pink undertone, Leopard’s Leap Culinaria Brut MCC pairs perfectly with the marigold-hued richness of egg yolk.
Designed to be served at an effervescent Easter celebration, this recipe highlights the MCC’s fine balance between fruit and acidity through the luxurious addition of smoked salmon and caviar – making for the ideal bridge between brunch and canapé.
Prep time: 15 mins /Cook time: 5 mins /Serves 4
Ingredients
- 1x 300g smoked salmon ribbons
- 250g full fat cream cheese
- Juice and zest of half a lemon
- 1 spring onion, finely chopped
- 3-5 sprigs of fresh dill, finely chopped
- Sea salt and black pepper
- Salmon roe (optional)
- White farm loaf, sliced
- 4 extra-large organic eggs, at room temperature
- Caper berries (optional)
Instructions
- Slice the salmon ribbons into bite-sized sections and add into a bowl along with the cream cheese, lemon juice and zest, spring onion and dill. Use a fork to combine the ingredients. Season to taste.
- Toast the farm loaf. Leave the toast to cool slightly before spreading with a generous amount of the salmon pâté.
- Set a saucepan of water to boil. Prick the eggs and cook in the boiling water for exactly 4.5 minutes. Remove the eggs from the water and place into eggcups. Use a sharp knife to remove the cap off each egg and top the egg with a teaspoon of the salmon roe, if using. Slice the toast into triangles and serve alongside the dippy eggs. Garnish each plate with a few caper berries and serve with a few chilled glasses of Leopard’s Leap Culinaria Brut MCC.
