Serves 6

Ingredients :

400g smoked salmon, sliced,
100g mascarpone
Olive oil
Dill
Pink peppercorns
Lemon juice 

Method :

Arrange the smoked salmon slices in a shallow dish. Drizzle with olive oil and lemon juice, and sprinkle with crushed pink peppercorns. Whip the mascarpone.
Finely chop the dill.
Serve the salmon topped with chopped dill and pink peppercorns both crushed and whole, with mascarpone on the side.

Serve with :
Crémant de Die Grande Réserve

Tip :
It’s Sunday, and everyone is up late; far too late for breakfast. So how about brunch? Pull a bar stool up to the breakfast counter, get a toaster, some brioche, some smoked salmon with mascarpone, a pan of scrambled eggs; apple cake to follow – all washed down with a well-chilled glass of Crémant de Die!

 

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