Serves 8
Preparation and cooking time - 30 mins
Cooling time - 30 minutes

The dressing is really lovely and makes the salad.

2 cups water
¼ cup dry white wine
1 bouquet garni
Few peppercorns
3 large salmon steaks
1 each red and yellow peppers
Mixed salad greens for eight
2 spring onions
100 grams smoked salmon pieces 

For the dressing:
1 egg
2 tbsp caster sugar
3 tbsp tarragon vinegar
¼ cup cream
2 tbsp chopped tarragon 

Put water, wine, bouquet garni and peppercornsin a large open pan and simmer for 5 minutes. Add the salmon and poach for about 7 minutes or until cooked. Discard the cooking liquid and once the salmon has cooled, skin and flake and keep cool.

Grill the red and yellow peppers until blackened and blistered all over. Transfer to a plastic bag and allow them to cool before peeling by pulling out the core and holding under cool running water while pulling off the skin. Cut them into long thin strips. Make sure all seeds are removed.

Beat the egg and sugar in a heatproof bowl until thick then stir in the vinegar. Place bowl over simmering water and stir constantly until the mixture is thick. Remove from heat and allow to cool thoroughly. Beat the cream until it just begins to thicken. Fold into the cooled egg mixture with the tarragon leaves.

Wash and dry the salad greens , trim and chop the spring onions and arrange on a large platter with the salmon, peppers and smoked salmon. Pour over the dressing just before serving. Lovely with new potatoes cooked in their skins!

Enjoy with a nice glass of our Casa Lapostolle Semillon, mhwah!

This recipe is from a client in the New Forest.  We made our wine match and will be sending down a bottle to our client to try with their next dish.  Thank you for your contribution - we are sure that our wine match will suit your recipe - cheers!


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