Pairings & recipes / Brunch & smoked salmon

Brunch & smoked salmon

Name: Smoked salmon and leek tart
Total time: Prep 25 min · Cook 35 min · serves 6
Cuisine: French
Ingredients: 1 thin shortcrust pastry (250 g plain flour, 125 g butter, pinch of salt, 50 ml cold water); 2 medium leeks, finely sliced (white and tender green parts); 150 g smoked salmon, cut into strips; 3 whole eggs; 200 ml full-fat cream; 50 ml whole milk; Salt, white pepper, fresh dill

with the cuvée Tradition · Brut blend Grand Cru

Recipe 01

Creamy scrambled eggs with chives and smoked salmon on toast

Time · Prep 10 min · Cook 8 min · serves 2

Ingredients

4 fresh eggs
30 g unsalted butter
2 tbsp thick crème fraîche
80 g smoked salmon, thinly sliced
2 slices thick white bread or brioche, toasted
1 bunch chives, finely chopped
Fine salt, white pepper

Method

Beat the eggs with salt and white pepper in a bowl.
Melt the butter over the lowest heat in a heavy-bottomed saucepan; add the beaten eggs.
Stir constantly with a flexible spatula, scraping the base, for 6 to 8 minutes until creamy and slightly soft.
Remove from heat and stir in the crème fraîche to stop the cooking.
Lay the smoked salmon slices on the toasts, then spoon the warm scrambled eggs on top.
Scatter generously with chives and serve immediately.

Why the pairing works. The roundness and fruit of the Pinot Noir, dominant in this Bouzy Grand Cru blend, complement the creamy texture of the eggs and the gentle smokiness of the salmon. The lively acidity and fine bubble of the Tradition cut through the richness of the cream and butter, keeping each mouthful fresh and balanced.

Recipe 02

Smoked salmon and leek tart

Time · Prep 25 min · Cook 35 min · serves 6

Ingredients

1 thin shortcrust pastry (250 g plain flour, 125 g butter, pinch of salt, 50 ml cold water)
2 medium leeks, finely sliced (white and tender green parts)
150 g smoked salmon, cut into strips
3 whole eggs
200 ml full-fat cream
50 ml whole milk
Salt, white pepper, fresh dill

Method

Make the shortcrust pastry: rub cold diced butter into the flour until sandy, add salt and water, shape into a ball without overworking; refrigerate for 20 minutes.
Preheat the oven to 180 °C. Roll the pastry thinly and line a 28 cm tart tin; prick the base and blind-bake for 10 minutes.
Melt the leeks in 20 g butter over medium heat with a pinch of salt for 8 minutes until tender; leave to cool slightly.
Whisk the eggs with the cream, milk, salt and white pepper.
Spread the leeks over the tart base, lay the salmon strips on top, then pour in the egg mixture.
Bake for 25 minutes until golden and slightly wobbly in the centre; scatter fresh dill over the top as soon as it comes out of the oven.

Why the pairing works. The structured acidity and fine bubble of this Pinot Noir-dominant Bouzy Grand Cru blend balance the richness of the cream-and-egg custard, while the vinous fruit of the Pinot Noir echoes the smokiness of the salmon and the soft sweetness of the braised leeks.

Other pairings of this cuvée

Discover the cuvée Tradition ← All pairings