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:
- Slice the smoked salmon into small pieces.
- Place all the ingredients in a blender.
- Blend until smooth.
- Spoon into a bowl and adjust seasoning.
- 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:
- Peel cucumbers, making sure to remove all green (for a clearer jelly).
- Cut lengthwise and core.
- Coarsely chop cucumbers and pure in a food processor until smooth.
- Drain in a large fine-mesh sieve set over a bowl, to extract 2 cups of liquid.
- Discard solids.
- Mix in the vinegar, sugar and season.
- Place 1/2 cup cucumber liquid in a small saucepan and heat gently; add gelatine and allow to cool.
- Cool mixture to room temperature, then stir into remaining 1 1/2 cups cucumber liquid.
- 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:
- Preheat the oven to 185° C.
- Roll out puff pastry, and fit into a tart mould.
- Blind bake for 10 minutes and allow to cool.
- Set crust aside and reduce the oven temperature to 170° C.
- Bring a large pot of salted water to the boil. Add leeks and simmer until just tender, 5 to 7 minutes.
- Drain leeks thoroughly.
- In a large bowl, whisk together eggs, milk, cream, chives, salt and pepper.
- Spread leeks at bottom of tart crust and dot with caciotta cheese.
- Pour egg mixture over the top and bake until puffed in the centre and lightly browned.
- 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:
- Mix all ingredients in a bowl until thoroughly combined.
- Cover and refrigerate for at least 12 hours, stirring occasionally.
- Remove the olives from the fridge around 1 hour before serving to allow them to come to room temperature.
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