Our Development Chef, Doug Field, has created this delicious recipe, perfectly matched with SA Gold.
Ingredients
300g sliced oak smoked salmon
40g fresh rocket
30g of drained capers
1 whole lemon, cut into wedges
20g of fresh dill
20ml. extra virgin olive oil
How To Make
On a cold plate, pile 10g of the fresh rocket.
Carefully pile the smoked salmon slices on top of the rocket, keeping height on the plate.
Scatter the salmon with the drained capers, and garnish with a little olive oil and a sprig of fresh dill.
Serve with a twist of freshly milled black pepper, and a wedge of fresh lemon.
This dish is a simple classic, and has been matched with Brains SA Gold, a light golden ale with a superb citrus finish, which works well with the smoky flavour of the salmon.