FOOD & WINE
AORAKI SALMON
and wine pairings
Champagne Billecart-Salmon Champagne is a classic match for coldsmoked salmon, and the appropriately named BillecartSalmon Brut is the perfect match for this member of the Aorangi portfolio. The name is a fortuitous coincidence – the house was established in 1818 by Nicolas François Billecart and Elisabeth Salmon – but the wine they created works particularly well with the fish because it contains a high proportion (40%) of Pinot Meunier, the lesserknown member of Champagne’s vinous trio. Blended with 30% each of Pinot Noir and Chardonnay, it adds a stylishly acidic edge that cuts the richness of the salmon while the rounded fruitiness of its fellow grapes plays nicely with the fish’s mouthfilling texture and savoury flavour. Particularly good with the hand rolls.
COLD-SMOKED SALMON SLICES Cold-smoked salmon’s gentle smokiness and whisper of sweetness are nicely accentuated by white wines with well-rounded fruit edged by lively but not-too-assertive acids. This trio fits the bill nicely. Aoraki Cold Smoked Salmon Tournedos Serves 4 as appetisers Tournedos usually refers to wrapping a beef fillet cut in bacon. Many species of fish are excellent to grill but lack a little depth in their taste. Wrapping small fish fillet steaks, in Aoraki cold smoked salmon, adds a subtle smoked, salty sweet flavour.
Ingredients • 200g Aoraki Original Artisan Cold Smoked Slices • Thick fillet of fish (monkfish, ling or elephant fish) • Cherry tomatoes • Salt & pepper to taste • Olive oil • Skewer or toothpicks
Method 1. Cut steaks about 1 inch thick through the fillet. (It’s important not to cut them too thick as it will take longer to cook, which would overcook the smoked salmon). 2. Lay a fair amount of cold smoked salmon out in a strip. 3. Roll the salmon around the edge of the steak tightly. 4. Secure the ends of the strip of salmon with a skewer or toothpicks. 5. Season and grill in a hot pan or BBQ carefully turning each side twice until cooked. 6. Remove skewers and serve with cherry tomatoes that have been blanched and partially peeled. Season with salt and pepper, drizzle with olive oil.
Helpful hint: It is possible to increase the size of small steaks by placing two back to back and wrapping them together with the cold smoked salmon strips. Skewer together and grill.
issue 34 • autumn 2022
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