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Salmon in Verjuice

Serves 4

baby red jacket potatoes
extra virgin olive oil  (EVO)
Sea salt and freshly ground black pepper
250ml or The VineCo cabernet sauvignon verjuice
250ml white wine
4 shallots, finely chopped
2 cloves of garlic, finely chopped
150g Lewis Road Creamery unsalted butter
700g hot smoked salmon
italian parsley, finely chopped

Boil the unpeeled potatoes in plenty water until cooked. Drizzle with EVO and season with salt and pepper. Keep warm.
To make the sauce, put the verjuice, wine, shallots and garlic into a stainless steel pan and cook until the shallots have softened and the liquid has reduced. Whisk in the butter, a knob at a time, then season with the salt and pepper.
Portion the salmon into 4 and arrange on the serving plates, then cover with the warm sauce.
Sprinkle with the chopped parsley.
Serve with potatoes and a crisp green salad


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