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Salmon tartare

with the cuvée Érynn · Blanc de Blancs Extra Brut Grand Cru

Salmon tartare with dill, lemon and pink peppercorns
Recipe 01

Salmon tartare with dill, lemon and pink peppercorns

Time · Prep 25 min · Cook 0 min · serves 4

Ingredients

  • 400 g sashimi-grade fresh salmon, skin and bones removed
  • 1 shallot, finely minced
  • 1 lemon (juice + zest)
  • 2 tbsp mild olive oil
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp pink peppercorns, lightly crushed
  • Fleur de sel
  • Ground white pepper

Method

  1. Place the salmon in the freezer for 15 minutes to firm it up, then cut into small, even dice.
  2. Gently combine the salmon with the shallot, dill, pink peppercorns, lemon zest and half the lemon juice.
  3. Add the olive oil, season with fleur de sel and white pepper, taste and adjust with additional lemon juice if needed.
  4. Cover and refrigerate for 15 minutes to allow the flavours to meld, then plate the tartare using a ring mould on chilled plates.
  5. Serve immediately, with a few crisp salad leaves alongside if desired.

Why the pairing works. The rich, fatty texture of raw salmon is balanced by the acidity and tension characteristic of an extra-brut Blanc de Blancs, which refreshes and lifts the palate.

Salmon tartare with ginger, soy and spring onion
Recipe 02

Salmon tartare with ginger, soy and spring onion

Time · Prep 25 min · Cook 0 min · serves 4

Ingredients

  • 400 g sashimi-grade fresh salmon
  • 2 tbsp light soy sauce
  • 1 tbsp toasted sesame oil
  • 2 cm piece fresh ginger, finely grated
  • 1 lime (juice)
  • 2 spring onions (or scallions), thinly sliced
  • 1 tsp sesame seeds
  • Ground black pepper

Method

  1. Cut the well-chilled salmon into small, even dice and place in a mixing bowl.
  2. Whisk together the soy sauce, sesame oil, grated ginger and lime juice to form a marinade.
  3. Pour the marinade over the salmon, add the spring onions, season lightly with black pepper and fold together gently.
  4. Scatter over the sesame seeds, cover and refrigerate for 10 to 15 minutes before serving.
  5. Plate in small bowls or using a ring mould, topped with a few thin cucumber slices if desired.

Why the pairing works. The salty and citrus notes of the seasoning highlight the minerality and precision characteristic of a Bouzy extra-brut Chardonnay.

Other pairings of this cuvée

Discover the cuvée Érynn ← All pairings