LuxeGetaways Magazine – Fall 2016 | The hottest days of summer might be behind us, but it is still a perfect time to enjoy a refreshing glass of wine poolside, especially when paired with perfectly prepared small bites with friends and family. Fruits and Wine is one of the world’s bestselling aromatized wine; and building on a noble heritage, Fruits and Wine is produced exclusively from rosé wine and real fruit juice at Moncigale. From this picture-perfect location at the heart of three emblematic vineyards (Provence, Languedoc-Roussillon and the Rhône Valley), Fruits and Wine’s quality and uniqueness is at a world-class level.
For this perfect pairing, we were fortunate to have Executive Chef David Valencia of Caviar Russe weigh-in, and he delivered in a big way. Caviar Russe is a Michelin rated restaurant in New York City, and has recently opened their second location in Miami – Chef Valencia and his team are experts when it comes to wine pairings. Our pairing was done with Fruits and Wine’s Strawberry Rosé Wine, but the Cherry and Grapefruit options would certainly be more than capable of completing this pairing. While we admit that the level of the Smoked Salmon and Beets recipe is fairly advanced when it comes to execution, you will be sure to impress your guests when you present this pairing to them this season.
Fruits and Wine: www.fruitsandwine.com
Caviar Russe: www.caviarrusse.com
Smoked Salmon and Beets
Yields 4 Portions
Components:
- Smoked Salmon (sliced)
- Baby Red Beets
- Baby Yellow Beets
- Goat Cheese
- Toast Points (Sourdough)
- Herb Vinaigrette
- Baby Mixed Greens
Baby Red Beets
Ingredients:
- Baby Red Beets 8 Pieces
- Water 2 Cups
- White Vinegar ¼ Cup
- Salt 1 Teaspoon
- Sugar 1 Teaspoon
Baby Yellow Beets
Ingredients:
- Baby Yellow Beets 8 Pieces
- Water 2 Cups
- White Vinegar ¼ Cup
- Salt 1 Teaspoon
- Sugar 1 Teaspoon
Goat Cheese
Ingredients:
- Goat Cheese 8 Ounces
- Heavy Cream ½ Cup
- Salt ½ Teaspoon
- Ground Pepper A Few Cracks
Herb Vinaigrette
Ingredients:
- Champagne Vinegar (or Similar) 2 Tablespoons
- Salad Oil (or Plain Neutral Oil) 1 Cup
- Dijon Mustard 1 Teaspoon
- Chopped Parsley 1 Tablespoon
- Chopped Cilantro 1 Tablespoon
- Honey 1 Tablespoon
- Salt ½ Teaspoon
- Ground Pepper A Few Cracks
Procedure:
Red Beets: Put everything together in a pot and simmer until tender for about 20 minutes. After, strain, cool down and cut into 1/4’s. Reserve in fridge until cold.
Yellow Beets: Put everything together in a pot and simmer until tender for about 20 minutes. After, strain, cool down and cut into 1/4’s. Reserve in fridge until cold.
Goat Cheese: Mix goat cheese and heavy cream with a whisk in a bowl until creamy. Then add seasoning and chopped herbs. Reserve in fridge until cold.
Herb Vinaigrette: In a bowl, whisk together oil, vinegar, honey and mustard. After all is incorporated, add the seasoning and herbs.
Smoked Salmon: Take the sliced salmon and cut in half. After, peel off the slices and make little rolls like a “rose”. Reserve in fridge.
Plating:
- Start by nicely spreading about a tablespoon of the goat cheese mixture on the bottom of the plate.
- In a bowl, mix both of the beets with a small portion of the herb vinaigrette and toss to coat. Then, arrange on the top of the goat cheese mix.
- Now, you can arrange the smoked salmon “rosettes” in between, and around the beets.
- Finally, you can top off the dish with just a little (or a lot) mixed baby greens, and then drizzle some of the herb vinaigrette on top of your salad.
- Serve with a side of toast points. You can use sourdough, or any bread you enjoy.
Visit LuxeGetaways.com/magazine to view the Fall 2016 Issue
