2016 Chenin blanc with smoked salmon
Pairing recipes
Ingredients
Fresh lightly smoked salmon
Honey
Dijon Mustard
Lemon juice
Olive oil
Couscous
Fresh multicolored baby tomatoes
Fresh basil
Fresh baby carrots and beetroot
Double cream yogurt
Coarse salt and black pepper
Preparation
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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