The Perfect Apéritif

Vibrant and expressive, our 2018 Rosé de Noirs pairs beautifully with a selection of canapés, especially The Corner Plot’s delicious Smoked Salmon Paté Blinis. 

Recipe

• Pickled cucumber
• 3 baby cucumbers (or 1/3 of a large cucumber, core and seeds discarded)
• 2 tbsp cider vinegar
• 1-2 tsp caster sugar
• ½ tsp sea salt flakes
• ¼ tsp ground white pepper
• 1 tbsp chopped dill
• Smoked salmon paté
• 160g hot-smoked salmon, skinned
• 80g cream cheese
• 50g crème fraîche
• Coarsely ground black pepper
• 100g cold-smoked salmon, chopped
• 1 tbsp lemon juice, or to taste
• 1 tbsp dill, chopped
• 1 ½ tsp horseradish cream
  
  To decorate
• Pack of blinis
• Pinch of pink peppercorns
• Lemon zest and fronds of dill to decorate.
  
  Slice and chop the cucumbers into 0.5 mm cubes. Mix the cider vinegar, sugar, salt, white pepper and dill in a non-reactive dish. Stir until the sugar and salt dissolve, then add the cucumber. Set aside while you make the paté.
  
  Flake the hot-smoked salmon into a mixing bowl. Add the cream cheese and creme fraiche and mix with a spatula. Add 2-3 grinds of black pepper, the chopped salmon, lemon juice, chopped dill and horseradish cream. Stir to combine, taste, and adjust the seasoning accordingly.
  
  Warm the blinis through and place on a serving dish. Top with a teaspoon of the smoked salmon paté. Drain the pickled cucumber and place a few pieces on top of the paté. Decorate with the pink peppercorns, lemon zest and fronds of dill. Serve straight away.