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FA-Pairing Recipe
knife and fork



Food & wine – 2016 Chenin blanc with smoked salmon, fresh tomatoes and root vegetables

Chenin blanc is lovely to pair with all kinds of fresh seafood including crab, prawns, smoked salmon or trout and light seafood pasta dishes.


Fresh lightly smoked salmon


Dijon Mustard

Lemon juice

Olive oil


Fresh multicolored baby tomatoes

Fresh basil

Fresh baby carrots and beetroot

Double cream yogurt

Coarse salt and black pepper


Brush salmon with a mixture of honey, dijon mustard, olive oil and lemon juice.

Prepare the couscous according to instructions. Add salt, pepper and lemon juice to taste. Chop tomatoes, add salt, pepper, olive oil and shredded fresh basil. Allow to marinade, then add to couscous.

Add a dash of Dijon mustard to some double cream yogurt. This is for serving with the salmon.

Drizzle carrots and beetroot with olive oil and roast at 180°C in the oven.

Sear the salmon in a frying pan and allow to rest.

Serve salmon with couscous and tomato salad, roasted root vegetables and yogurt.

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