Smoked Salmon Pate with Cucumber Jelly and Leek and Caciotta Tart with Marinated Olives

To be paired with Creation Sauvignon Blanc, Semillon
Serves 4

Salmon Pate

Ingredients:

  • 500 g smoked salmon
  • 3 tbsp fresh lemon juice
  • 180 g creme fraiche
  • 1 tsp finely chopped fennel
  • 1 tsp finely chopped Italian parsley
  • Salt and black pepper to season

Method:

  1. Slice the smoked salmon into small pieces.
  2. Place all the ingredients in a blender.
  3. Blend until smooth.
  4. Spoon into a bowl and adjust seasoning.
  5. Transfer into serving container and chill.

Cucumber Jelly

Ingredients:

  • Cucumber
  • 20 ml white wine vinegar
  • 30 g sugar
  • 4 leaves gelatine
  • Salt to season

Method:

  1. Peel cucumbers, making sure to remove all green (for a clearer jelly).
  2. Cut lengthwise and core.
  3. Coarsely chop cucumbers and pure in a food processor until smooth.
  4. Drain in a large fine-mesh sieve set over a bowl, to extract 2 cups of liquid.
  5. Discard solids.
  6. Mix in the vinegar, sugar and season.
  7. Place 1/2 cup cucumber liquid in a small saucepan and heat gently; add gelatine and allow to cool.
  8. Cool mixture to room temperature, then stir into remaining 1 1/2 cups cucumber liquid.
  9. Pour over the chilled smoked salmon pate and allow to set for at least 2 hours before serving.

Leek and Caciotta Tart with Marinated Olives

Serves 4

Leek and Caciotta Tart

Ingredients:

  • 1 roll puff pastry
  • 2 leeks, trimmed of the green, halved lengthwise and sliced
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup cream
  • 2 tsp chopped chives
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 50 g caciotta

Method:

  1. Preheat the oven to 185° C.
  2. Roll out puff pastry, and fit into a tart mould.
  3. Blind bake for 10 minutes and allow to cool.
  4. Set crust aside and reduce the oven temperature to 170° C.
  5. Bring a large pot of salted water to the boil. Add leeks and simmer until just tender, 5 to 7 minutes.
  6. Drain leeks thoroughly.
  7. In a large bowl, whisk together eggs, milk, cream, chives, salt and pepper.
  8. Spread leeks at bottom of tart crust and dot with caciotta cheese.
  9. Pour egg mixture over the top and bake until puffed in the centre and lightly browned.
  10. Set aside to let cool until warm or serve at room temperature.

Marinated Olives

Ingredients:

  • 1½ cups firm green olives
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp white wine vinegar
  • 2 tsp finely chopped parsley
  • 1 tsp finely chopped rosemary
  • 1 tsp finely chopped lemon zest

Method:

  1. Mix all ingredients in a bowl until thoroughly combined.
  2. Cover and refrigerate for at least 12 hours, stirring occasionally.
  3. Remove the olives from the fridge around 1 hour before serving to allow them to come to room temperature.

 


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