400g smoked salmon, sliced,
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
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!