Refined and Subtle
With its mineral notes, long finish in mouth, wide range of fragrances, powerful and mature ‘nose’ this ‘Blanc de Blancs’ will pair perfectly with fish and sea fruits.
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Halve the grapefruit, loosen the segments from the skin and from the centre with a grapefruit knife or other sharp knife, so they are easy to remove, and chop them roughly. Store in a cool place.
Finely chop the smoked salmon, cut the fresh salmon into small dices. Add in the grapefruit, some lime juice, dill, chives as well as the grapefruit juice. Marinate for 30m. Drain the marinade. Add in a few spoonfuls of olive oil, sprinkle with some salt and pepper. Serve in glasses.