S P EC IA L A DV ERT I S I N G S EC T I O N // TA PA S

SALMON TARTAR & BL ACK CAVIAR

DIRECTIONS:Place the salmon on an aluminum sheet and sprinkle with lots of salt so that it is well covered. Cover and chill for 2 hours.

Remove the salmon from the salt, rinse and place in a glass dish. Pour the olive oil over the fish, season with pepper and add the spices. Cover and chill for at least 8 hours.

Remove the salmon from the oil, rinse and dice.

Mix together the salmon, onions, garlic and 1 tbsp lemon juice. Season with more pepper if desired.

Place a spinach leaf on each of the baguette slices. Mix together the dill and the tartar and place 1-2 tbsp of tartar on each baguette slice.

Garnish tapas with lemon zest and caviar and arrange on plate. Serve with dill sprigs and lemon wedges.

INGREDIENTS:1 pound fresh salmon fillet,

skinned and pin-boned¾ cup sea salt

1½ cups olive oilFreshly ground black pepper1 bay leaf2 allspice berries2 small red onions, finely diced1 garlic clove, finely chopped

1 organic lemon, juiced, zest grated

12 leaves young spinach, washed1 fresh baguette, cut into 12 slices1 handful dill, chopped, some

set aside to garnish3 tbsp black caviarLemon wedges, to serve

Prep time: 25 minutes Chilling time: 10 hours Difficulty: easy Cannot be frozen

(FOR 4 SERVINGS)

JUVE & CAMP S BRU T ROSÉMade from 100% Pinot Noir grapes from the historic Juvé y Camps estate in Spain, this Cava has aromas of fresh red apple and strawberry and a rich, creamy texture on the palate..

paired with JUVÉ & CAMPS BRUT ROSÉ

©2017 Imported by Winebow, Inc., New York, NY