8 July 16
A simple salmon salad for dinner
Sarah Tuck writes food blog From the Kitchen. A self-professed food addict, Sarah is also a food stylist and recipe developer. Fresh, seasonal and local produce is central to Sarah’s cooking philosophy – ultimately she creates real food for real people, which happens to go particularly well with our wines! She’s created this recipe exclusively to match our Cellar Selection Sauvignon Blanc.
To learn more about Sarah and get inspired by her beautiful food styling and delicious recipes check out From the Kitchen.
15 stalks thin asparagus trimmed and halved
1/2 cup (4oz) fresh dill
1/3 cup (2.6oz) capers
1/2 (4oz) cup good quality mayonnaise
2 tablespoons lemon juice
zest of 1 lemon
1 clove garlic crushed
2 medium or 3 small cos lettuces
500g (16.7oz) hot smoked salmon
Cook asparagus in boiling water for 1 minute then drain under cold running water and set aside. Chop your dill and capers, finely zest your lemon and crush the garlic glove. Mix half the dill and half the capers with mayonnaise, lemon juice, zest and garlic. Season to taste with salt and pepper and thin with 1-2 tablespoons water if needed. Half and slice the avocados and set aside. Layer lettuce, asparagus, salmon and avocados onto a large serving platter, pour over dressing and sprinkle with reserved dill and capers.
For more recipes to pair Sauvignon Blanc with, see Italian inspired wholemeal asparagus tart.