Have a go at this delicious salmon tortilla and wild rocket salad from our Conscious Consumer cafe of the month - and while you’re at it, check out its perfect wine match.
Ingredients – serves 6
2 cloves crushed garlic
8 spring onion
1 small bunch chives
4 capsicums (red & yellow) diced
350gm boiled and diced potato
10 large free range eggs
1 cup sour cream
175gm grated cheddar
175gm grated parmesan
500gm sliced smoked salmon
seasoning to taste
Pre heat oven to 190c.
Sweat the garlic, capsicums in a pan with olive oil, add the chopped spring onion.
Let cool then add the potato.
Beat eggs, sour cream, cheese and chives in a large bowl, then stir in the cooled vegetables. Season to taste.
Pour half the mixture into a lined baking dish, layer with 1/2 the smoked salmon.
Top up with the rest of the mixture, layer the rest of the salmon.
Bake for 30-40 minutes or until golden brown & set in the middle.
Remove from the oven, let cool and set.
Run a blade around the edge, invert onto a cutting board, trim edges if necessary.
Serve with a wild rocket salad tossed with white balsamic dressing (add oven roasted vine tomatoes as an optional extra).
So much more than a “love and marriage, horse and carriage” scenario; the combination of baked smoked salmon and chardonnay is one of undeniable brilliance. However because baked smoked salmon has such a uniquely strong, rich flavour, you’ll need to choose a wine with some serious weight, juiciness and length in order to really do this joint venture justice.
Hence I’m recommending the Forrest Estate Marlborough Chardonnay 2008 ($20). The tangy stonefruit characters combined with succulent citrus, creamy nougat notes and a gorgeous, textural finish makes this a standout wine.
It’s fantastic to see a wine with a bit of age still available at such an amazing price and it really is only just hitting its straps.
As one of Marlborough’s original wine pioneers, Dr John Forrest’s focus has always been to leave his land to the next generation in far better condition to what he himself inherited; therefore sustainability, minimal intervention and a ‘hands-off, let-the-fruit-speak-for-itself’ approach is very much the way out in his vineyards and in his winery.
And while Dr Forrest may be better known for being a rampant riesling revivalist, this salmon-friendly wine shows his work with Chardonnay definitely deserves our attention. www.forrest.co.nz