Matched with - Brancott Estate

Oak Influenced Sauvignon Blanc
M at c h e d w i t h
S MOKE D S A LM O N
Smoked Marlborough Salmon
With Radish, Baby Capers and Preserved Lemon
1 side Salmon
1 tbsp Rock Salt
1 tbsp Raw Sugar
Zest of Orange and Lemon
6 Radishes, Diced
1 tbsp Chopped Preserved Lemon Skin
1 tbsp Baby Capers
1 Bulb Fresh Fennel
In a mortar and pestle mix together
Rock salt, sugar and citrus zest.
Spread over salmon.
Place in a hot smoker for 20 minutes
Lightly fry radish in a little olive oil for a few seconds
then mix in a bowl with capers and preserved lemon.
Finely slice fennel and coat in a little lemon juice.
Sprinkle over smoked salmon with some
fennel leaves as a garnish
This recipe was crafted to perfectly complement Brancott Estate Special Reserve Fumé Blanc
by Brancott Estate Heritage Centre Head Chef – Fran Nolan.
See brancottestate.com for more recipes
Enjoy Brancott Estate Wines Responsibly